Peanut Tofu with Coconut Rice is a delicious 30 minute meal, perfect for busy weeknights when you don’t have much time to cook! The peanut sauce is to die for; kids and adults alike will swoon over it. Skip the delivery; this tastes so much better!
I think this peanut tofu with coconut rice is going to be your new best friend. Not only is it easy to make with simple ingredients you probably already have, but it’s INSANELY delicious. This peanut tofu tastes so much better than anything you can order out! Oh, and it can be ready in just about 30 minutes. Are you with me yet?
I’ll show you the best way to make this dish. It goes like this:
- Get the tofu baking in the oven.
- Once the tofu is in the oven, get your rice cooking.
- Once the rice is cooking, make the sauce.
- Once the tofu is done cooking, add to sauce.
- Serve and devour!!
How do you make crispy baked tofu?
Here is my fool-proof method for making delicious, crispy tofu.
Start with pressed tofu, and slice into 2 inch squares/rectangles. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the tofu to a large bowl, then pour 3 tablespoons of low sodium soy sauce (or tamari for gluten free) and toss to coat. Sprinkle on the cornstarch and gently toss. I always use my hands. Be very gentle, or the tofu will fall apart.
Spray the parchment paper with oil. Place the tofu evenly on the parchment paper lined pan, spray the tops with oil and bake for about 25 minutes, until golden brown. There is no need to flip the tofu halfway.
See how crispy the tofu gets? It amazes me every time!
Once the tofu is in the oven, make your rice.
For the coconut rice, you will use 1/2 cup of the canned full fat coconut milk. The rest of the milk will go in the peanut sauce (about 1 cup), so make sure to save it for the next step.
Rinse the rice, add to a pot with the coconut milk, water and a pinch of salt. Bring to a boil, then simmer for 18 minutes. Fluff with a fork when done. (See recipe card below for full amounts and instructions.)
Once the rice is cooking, make your peanut sauce.
Add all the sauce ingredients to a large saucepan, and stir until smooth and creamy. The sauce is amazingly tasty, and made with coconut milk, peanut butter, soy sauce, maple syrup, fresh ginger, garlic and lime juice.
When the tofu is done baking, add it to the peanut sauce and stir to coat. The rice should also be done by now.
Serve immediately with chopped cilantro, peanuts and perhaps some steamed kale or broccoli on the side, if desired. Enjoy!
- Swap unsweetened cashew, almond or soy milk for the full fat coconut milk if you want a lighter, less rich dish.
- Use tempeh instead of tofu. For this, I would simply steam the tempeh on the stovetop, then add it to the peanut sauce.
- Use brown rice instead of white.
- For gluten free, make sure to use gluten free tamari.
Want more tofu recipes?
- Marinated Tofu (The Best Tofu Ever!)
- Crispy Baked Orange Tofu
- Kung Pao Tofu
- 30 Minute Vegan Pad Thai
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Peanut Tofu with Coconut Rice
Crispy Baked Tofu
- (2) 14-ounce blocks extra-firm tofu, pressed
- 3 tablespoons low sodium soy sauce (tamari for gluten free)
- 2 tablespoons cornstarch
- spray oil
- 1 cup uncooked white rice
- 1/2 cup full fat coconut milk
- 1 1/4 cups water
- pinch of salt
- 1/2 cup creamy peanut butter
- 1 cup full fat coconut milk
- 2 tablespoons low sodium soy sauce (tamari for gluten free)
- 2 tablespoons maple syrup
- 2 teaspoons fresh grated ginger
- 2 garlic cloves, minced
- 2 tablespoons fresh lime juice (about 1 lime)
Optional for serving
- chopped cilantro, peanuts
- steamed kale or broccoli
- Press the tofu by wrapping in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes if possible and up to an hour. (Skip this step by purchasing firm tofu in a vacuum pack.)
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Slice the tofu into 2 inch squares or rectangles and place in a large bowl. Drizzle on the soy sauce and toss gently to combine. Sprinkle on the cornstarch and toss to combine, gently (I always use my hands.)
- Spray the parchment paper with oil. Arrange the tofu pieces evenly on the pan, spray the tops lightly with oil and bake for 25 minutes until crispy and lightly golden brown.
- Once the tofu is baking, make the coconut rice: Rinse the rice, then add it to a medium pot, along with the coconut milk, water and a pinch of salt. Bring to a boil, then let simmer for 18 minutes. Turn off the heat, and fluff with a fork. You will use the rest of the coconut milk for the peanut sauce.
- Once the rice is cooking, make the peanut sauce: In a large pan, add all the sauce ingredients and turn the heat to medium. Stir constantly, until smooth and creamy, about 5-10 minutes.
- When the tofu is done baking, carefully add it to the pan with the sauce, and stir to coat the tofu pieces. Serve immediately over the coconut rice, sprinkling peanuts and cilantro on top, if desired.
- May substitute unsweetened cashew, almond or soy milk for the full fat coconut milk, if desired. It won't be as delicious and creamy, but it will still taste good.
- For gluten free, make sure to use gluten free tamari instead of soy sauce.
- To avoid needing to press your tofu, buy the tofu NOT in water, but the extra firm tofu in vacuum sealed packs.
Thank you for sharing your great review. Glad you loved the recipe!
I really liked this one. The tofu was crunchy and I love anything with peanut sauce. The rice was great!
Thanks so much for your terrific feedback and review!
I always check your page first when looking for any recipes. Made this last night and it was so tasty and easy! Can’t wait to try another one (looking for some low-sodium recipes).
I’m so glad you are enjoying my recipes, Elaine! I appreciate you using them! Thanks for your wonderful feedback! Happy cooking!
As always, your recipe is a winner. We love all of your recipes!!!
Nora, your recipes never cease to delight me! This is yet another winner. We enjoyed this thoroughly and topped it with a bit of scallions. The coconut rice makes it really special.
I love knowing that you all loved the recipe! Thanks for sharing your terrific feedback! Wishing you lots of happy cooking!
This looks so good! Do you think I could cook the rice in rice cooker?
Yes, you could! Enjoy!
I added 1 tablespoon Sambal Oelek to the peanut butter sauce to give it a kick (if you don’t like spice, cut that way back), and garnished with shredded carrot, bean sprouts, a quarter chopped jalapeño pepper, and the coriander. Delicious!
Your dish sounds beautiful and delicious! I’m so glad you loved the recipe! I appreciate your wonderful feedback!
This is so delish! If I’m in a rush I skip baking the tofu and I just chop it up and sauté in the pan then add the sauce.
Thank you for sharing your wonderful feedback and review! I’m so glad you loved the recipe!
Absolutely delicious, the flavors pair perfectly together and the peanut sauce is just amazing
OMG I can’t get enough of this amazingly delicious recipe. It’s so packed full of peanut butter flavor and the tofu is baked to perfection, nice & crispy. I prefer my tofu pieces cut into smaller chunks and it worked just as well. 1 question, Nora… is there a healthier rice alternative? Do you think this would still taste good with wild rice, brown rice, or “Right Rice” (rice made from veggies?) Thanks as always for the epic recipes!!!♥
I’m glad you are loving the recipe! As long as you like the rice, I think it would be great with any of the rice you suggested! Thank you for fabulous feedback!
Recipe was delicious and quick to make. I added some sriracha to the sauce for a little kick and it turned out great! Agree on making extra sauce as well since it’s so good on any leftover rice.
Hi Sheri. I’m so glad you enjoyed the recipe! Thank you for sharing your great review and feedback!
This was so tasty! I misread the recipe and didn’t realize it called for 2 blocks of tofu so I made twice as much peanut sauce as needed, but I consider that the opposite of a problem 🙂
I also used toasted buckwheat groats instead of rice because that’s what I had on hand, and it turned out to be a delicious combination because of the somewhat nutty flavor of buckwheat. Also served it with some sauteed mushrooms & roasted carrots and broccoli. Thanks, Nora!
Hi Rose. I’m so glad you liked the recipe! Yes, extra peanut sauce is a good thing! Your meal sounds delicious! Thank you for your wonderful feedback and ideas!
Came across this recipe after doing a google search for ideas of what I could make with what I had in my fridge at the moment. Wow, this recipe is absolutely amazing!! I only had one block of tofu not two, but it was still delicious and a bit extra saucy, which I liked!! Will definitely be making this again. Thank you!!
Hi Jennifer. You are welcome! I’m thrilled you loved the recipe, and were able to use ingredients you already had! Thank you for sharing your wonderful feedback!
A1, top tier, absolutely delicious recipe but I’m not surprised. Everything Nora makes turns to gold. This was so good and can’t wait to make it over and over again. Thank you for all of the work you do to create and post these recipes.
Thank you so much for your amazing feedback, Elyce! I’m so happy you love my recipes 🙂 Happy cooking!
Thank you for sharing your positive feedback!
This is my “go-to” recipe when I want to show guests how delicious and satisfying a vegetarian meal is. Everybody loves this recipe! I also make it often for my family as it is quick, easy and very flavorful.
Hi Mary. I’m so glad you are enjoying the recipe, and sharing it! Thank you for your great feedback and review! Happy cooking!
Delicious (as usual from Nora); made it tonight and my husband could not stop complimenting the dish. It came together rather quick & will now be in our permanent rotation.
Hi Elizabeth. I’m thrilled this will be part of your meal rotation! What wonderful things to say about the recipe! Thank you for sharing your feedback and review!
This was delicious. One of only two tofu recipes my husband likes! I bought “natural” peanut butter that is impossible to make PB&J sandwiches with. It is particularly great in this recipe. Thanks Nora!
I’m so glad you and your husband enjoyed the tofu! Thanks for trying my recipe and for your review!
i made this last night. this recipe is rockstar! thank you!!!
Made this for dinner tonight for my whole family! I’m the only vegan, but my 14 year old said she was considering going vegan as well and asked for a vegan dinner, so this recipe was my pick. It was delicious! My husband and I have a favorite Thai restaurant we frequent on date nights and our go to appetizer is very similar in flavors to this. This was a hit! My only concern is no matter what I do, I can never quite get the tofu crispy. It was still yummy though! As always, thanks Nora! You’re the best!
I’m glad you enjoyed the peanut tofu dish! If you want the tofu crispier, you could spray the tofu with oil as well before baking, or simply go make my Perfect Fried Tofu and use it here, that version gets super crispy.
Can’t wait to try this.