Make this 30-minute Peanut Tofu with Coconut Rice for an outstanding takeout-inspired dinner! Every piece of peanut sauce-covered tofu and fluffy coconut rice is rich, flavorful, and satisfying.
For more easy and unforgettable tofu dinners, check out my Black Pepper Tofu, Gochujang Tofu, Sweet and Sour Tofu, and Easy Teriyaki Tofu recipes while you’re here!
I have no doubt that this recipe for Peanut Tofu with Coconut Rice will be on repeat in your kitchen. It checks all the boxes:
- It’s easy to make with simple ingredients you may already have in your pantry.
- Its swoon-worthy flavors are irresistible to both kids and adults.
- All you need is 30 minutes to put it all together!
There are two tasty elements in this dish: (1) peanut butter tofu and (2) creamy and fluffy coconut rice. The baked tofu pieces are tossed in a homemade peanut sauce, then served over a bed of rice to leave you with a takeout-inspired dinner. It’s absolutely delicious as-is or can be served with blanched vegetables for a healthy twist.
Why you’ll love this easy vegan peanut tofu recipe
- Anything but boring – This peanut tofu recipe will convince any skeptics that tofu is amazing and delicious! It’s baked until crispy, tossed in a rich and creamy peanut sauce, and served with coconut rice to give you an unforgettable meal.
- Better than takeout – Close your wallet and put the takeout menu down—this tastes so much better!
- A quick and easy weeknight staple – You can’t go wrong making this dish on a weekly basis. It only takes 30 minutes to make and everyone at the table (yes, even your kids!) can’t get enough.
How to make peanut tofu
Find the complete recipe with measurements in the recipe card below.
Press the brick of tofu in a tofu press or wrap it in a clean kitchen towel and place heavy books on top. Set aside to drain for 30 minutes or up to 1 hour.
Slice the pressed tofu into bite-sized pieces and place them in a large bowl. Drizzle the soy sauce over top and gently toss to coat. Add the cornstarch and toss again.
Arrange the coated tofu pieces in an even layer on a lined baking sheet and bake until they’re crispy and lightly golden brown.
Meanwhile, make the coconut rice by combining the rice, coconut milk, water, and salt in a medium pot.
Heat to a boil, then reduce the heat and simmer until the rice is cooked. Take the pot off the heat and fluff the rice with a fork.
To make the peanut sauce, add all of the sauce ingredients to a large pan over medium heat and stir until it’s smooth and creamy.
Add the baked tofu to the pan with the sauce and gently stir until the pieces are well coated. Serve the peanut butter tofu over the coconut rice in bowls, garnish with peanuts and cilantro, and enjoy!
Frequently asked questions
Serve the peanut tofu with a generous scoop of coconut rice for a quick, simple, and flavor-packed dinner. It’s quite filling on its own, or you can pair it with a side of steamed kale or broccoli or stir-fried vegetables, like red bell peppers, cauliflower, and edamame.
Yes! For a gluten-free option, replace the soy sauce with tamari or gluten-free soy sauce.
Almond butter or cashew butter will work just as well as peanut butter here, although the flavor of the sauce will be different. You can also use sunflower seed butter or tahini if you need a nut-free option but, again, the flavor of the sauce will change.
You could try substituting unsweetened cashew, almond, soy milk or another rich dairy free cream (I like Ripple’s half and half) for the coconut milk in the rice and peanut sauce. The dish will be lighter and won’t have the sweet and tropical coconut flavor but it will still be tasty!
Sure! Make this recipe with my Air Fryer Tofu or Pan Fried Tofu instead.
Brown rice takes a little longer to cook but will still pair well with the peanut tofu stir fry. Combine 1 cup of brown rice, 1/2 cup of coconut milk, and 1 1/2 cups of water in a medium pot, then simmer for about 40 minutes or until the rice is tender and all of the liquid is absorbed.
Peanut Tofu with Coconut Rice
Ingredients
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
Coconut Rice
- 1 cup uncooked white rice
- 1/2 cup full fat coconut milk
- 1 1/4 cups water
- pinch of salt
Peanut Sauce
- 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
Instructions
- 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.
Notes
- May substitute unsweetened cashew, almond, soy milk or another dairy free cream for the full fat coconut milk, if desired. It won’t be as delicious and creamy, but it will still taste good.
- The recipe makes enough sauce to coat the tofu, but if you want extra, double the peanut sauce.
- 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 super firm tofu in vacuum sealed packs.
Nutrition
Really good but way too much sauce for the rice contrast
One of the best tofu recipes I have ever made.
30g uncooked rice per serving seems very little? One serving is often around 50-80g
Followed your instructions to the T and as usual, came out perfect 👍 Thanks Nora!!
You bet, Karen! I’m so glad you loved the recipe! Thanks for your wonderful review!
This was delicious! Flavorful and filling
So amazing. Followed directions as stated and it came out perfect. Very filling.
How would I make the coconut rice with brown rice?
Hi Erin. The brown rice will take longer to cook, of course, and I would use a little more water. So 1 cup brown rice, 1/2 cup coconut milk and 1 1/2 cups water. Simmer for about 40 minutes. Hope that helps!
Make this all the time and I love it! Was wondering, do you think powdered peanut butter would work in the sauce instead of regular peanut butter?
I’m honestly not sure, I’ve never used powdered peanut butter. Maybe someone else will be able to answer that!
Haven’t tried it but from my previous experience with peanut powder It may work if you reconstitute it in water first. It will likely be a lot less creamy though!
I have the tofu pressing right now to make this delicious meal!! I am also going to make your peanut butter cake also! You absolutely ROCK Nora!!!
I can’t wait for you to try it!! 🙂