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!

plate with peanut tofu and coconut rice

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:

  1. Get the tofu baking in the oven.
  2. Once the tofu is in the oven, get your rice cooking.
  3. Once the rice is cooking, make the sauce.
  4. Once the tofu is done cooking, add to sauce.
  5. Serve and devour!!

peanut tofu with coconut rice on two plates with cilantro

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.

collage showing how to make tofu with soy sauce and cornstarch in bowl

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.

tofu ready to go in oven on parchment paper

See how crispy the tofu gets? It amazes me every time!

crispy baked tofu, done for peanut tofu

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.)

coconut rice in pot, done cooking

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.

collage of making peanut sauce for peanut tofu dish

When the tofu is done baking, add it to the peanut sauce and stir to coat. The rice should also be done by now.

peanut tofu in a pan with a silver spoon

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.

plate with peanut tofu and coconut rice

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close up of peanut tofu with white rice

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plate with peanut tofu and coconut rice
4.89 stars (72 ratings)

Peanut Tofu with Coconut Rice

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!
Prep: 5 mins
Cook: 25 mins
Tofu Pressing: 30 mins
Total: 30 mins
Servings: 6 servings

Ingredients 
 

Crispy Baked Tofu

Coconut Rice

Peanut Sauce

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

  1. 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.
  2. For gluten free, make sure to use gluten free tamari instead of soy sauce.
  3. To avoid needing to press your tofu, buy the tofu NOT in water, but the extra firm tofu in vacuum sealed packs.

Nutrition

Serving: 1serving | Calories: 462kcal | Carbohydrates: 42g | Protein: 19g | Fat: 26g | Saturated Fat: 13g | Sodium: 639mg | Potassium: 542mg | Fiber: 2g | Sugar: 8g | Vitamin C: 2mg | Calcium: 78mg | Iron: 4mg
Course: Main Course
Cuisine: Thai
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

 

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Comments

  1. Nora is my go to for any recipe. Her recipes always are a fam fav. This one my husband requests more then once a week. So good, simple and feeling. Thanks so much for delicious recipes. 

    1. Hi Sabrina. Thank you for your wonderful words! I’m so glad your family is loving the gravy! I appreciate you sharing your great review and comments, and for using my recipes!

  2. So tasty and pretty quick to make! Will be saving this to make again. I added a drizzle of sriracha for some spice and it was great! 

    1. Thanks for taking time to share your wonderful review and comments! I’m glad you found the recipe tasty and am thrilled you will be making it again! Happy cooking!

  3. I have made this quite a few times using breaded chicken, quorn pieces or tofu,it’s really good and easy to make,my only tip would be make sauce just before serving, it isn’t the same if you make and reheat…
    It’s favourite of ours…

  4. Not sure how long I was to stir the peanut sauce mix but mine stayed lumpy. I used a spoon and a whisk. Any suggestions as to why?

    1. I’m not sure, unless your peanut butter was thick and clumpy. Natural peanut butter textures can vary a lot, so I’m guessing that’s what happened. If needed, throw it in a blender.

  5. I keep coming back to this Nora! Thank you so much for posting such an amazing recipe. I am looking at your E-book – does this have recipes that aren’t on your website?

  6. This is my favorite recipe on the internet. It’s a restaurant meal, for a fraction of the price. Plus you get bragging rights that you made something delicious 🙂 Thank you so much Nora! I’ll be making this forever.

    1. Thank you for your kind words! I’m thrilled that you love the recipe! Thank you for taking your time to share your review and comments!

    1. I haven’t had a rice cooker in years, but probably the same way you would make any rice in the cooker.

  7. Great way to brown tofu. I think the cornstarch on the tofu thickens the sauce to a thick consistency.I had to thin the sauce with coconut milk. Great flavors thanks!

  8. This recipe was spot on – quick to make and delicious! Enjoyed by the whole family. We went out for Thai a couple weeks later and I have to say that it was definitely not as good as this recipe.

  9. Delish! The peanut sauce is perfectly balanced between sweet & salty. Easy and fast to make too. Thank you!!

    1. I simply warm it up in the microwave, but you could reheat it in a pan/pot on the stovetop as well. Add a little water if the sauce gets too thick. Thank you!

  10. Fairly simple to make. I like it! My man finished his plate before me! Glad I finally tried it. Gracias!

    1. Hi Elizabeth. I’m glad you finally tried the recipe as well, and thrilled that you loved it! Thank you very much for sharing your review!

  11. As a new vegan, it’s taken me a while to get to eating tofu.  This was easy and delicious.  The tofu texture was nicely chewy.  I added a bit of hot sauce.  My non-vegan husband liked it too.  Thank you!

    1. Hi Charlotte. I’m glad you found the tofu recipe delicious! There are so many delicious way to use tofu in recipes. Have fun exploring! Thank you for sharing your wonderful review! Happy cooking!

  12. 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.  

  13. 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 🙂

    1. 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!

  14. 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

    1. 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.

      1. 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

        1. 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

          1. Hi Shannon. I’m glad you love the recipe! Thank you for sharing your fantastic review!

  15. 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.

    1. 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. 🙂

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