plate with peanut tofu and coconut rice
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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!
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 25 minutes
Tofu Pressing 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 462kcal
Author Nora Taylor

Ingredients

Crispy Baked Tofu

Coconut Rice

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

  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