Peanut Tofu with Coconut Rice
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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?
- Marinated Tofu (The Best Tofu Ever!)
- Crispy Baked Orange Tofu
- Kung Pao Tofu
- 30 Minute Vegan Pad Thai
This post contains affiliate links. Read my full disclosure here.
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 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.
Nutrition
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115 Comments on “Peanut Tofu with Coconut Rice”
HI! Do you cover the rice while it simmers or leave it uncovered?
Cover the rice while it cooks, yes.
This was amazing and I didn’t even have a few things, like fresh ginger and garlic (used ground) or lime (used lemon instead) and I had none of the toppings. I did add some sautéed bell peppers. Delicious!! And I’m sure would be even more out of this world had I had all the ingredients.
I’m glad it turned out delicious for you, Kara. Thank you for sharing your review!
MY NEW FAVOURITE RECIPE🤩🤩
Thank you, Pravika!
Question! I’m making this for a few more people than normal. Can I double the rice recipe? If so, how long would I cook it for?
One of my favorite recipes, btw 🙂
Yes, you can double the rice OR the tofu. The rice shouldn’t take any longer if you double it. I’m so glad it’s one of your favorites!
All I can say is AMAZING !!!
Thanks Lisa!
Looks sooo good! I am horrible at making rice. Could i make the rice in my instant pot? If so how would i do it? Thanks for any guidance you can give me
Hope you love it! It’s very easy to make this rice on the stovetop, but if you wanted to use your IP you could. You would cook it for 3 minutes on high, them let it naturally release for about 10 minutes or so.
Thank you so much Nora!!! I will make this soon! My rice never turns out for me unless i make it in the ip. I don’t know what i do wrong lol
Made this last night for dinner and i am so happy i did!!! It is delicious!! I did the rice in the instant pot. After everything was done i just mixed the rice into the sauce. I am actually going to heat up some leftovers for breakfast now lol!! Thank you for this recipe! I will make it often
Hi Shannon. I’m glad you love the recipe! Thank you for sharing your fantastic review!
This was so delicious! Thanks for posting Nora! I normally fry tofu, as I am sceptical about the texture of baked tofu but this has shown me that baked tofu can be amazing too!
I am trying to work out the nutritional info so this can be a regular meal but I’m wondering how one cup of rice can be six servings?? The sauce made about 3 portions for us, so I’m not sure how small your servings are! This is a common problem with recipes, perhaps it’s a way to show healthier nutritional info.
I added green beans and edamame beans and that went so well with the sauce.
I’m so glad you enjoyed it! It’s one cup of uncooked rice, which makes quite a bit more than that once cooked. Of course, appetites vary so with larger appetites you might find it does only serve 3-4 people. The recipe does call for 2 blocks of tofu instead of 1, so that tends to stretch it further. Hope that helps! Feel free to double the recipe if needed. 🙂
I just added a little more garlic, but this was absolutely delicious!