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Peanut Tofu with Coconut Rice

Name: Peanut Tofu with Coconut Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: (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); chopped cilantro, peanuts; steamed kale or broccoli

February 4, 2019 by Nora 50 Comments

JUMP TO RECIPE

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!

Possible substitutions:

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?

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