Description
Coconut Lime Tofu is a quick, high-protein vegan meal with crispy tofu simmered in a creamy coconut lime sauce. Bright, rich, and packed with flavor, it’s perfect for busy weeknights.
Ingredients
- For the Tofu:
- 1 block firm tofu
- 2 tablespoons coconut oil
- For the Sauce:
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- Seasoning:
- Salt, to taste
- Black pepper, to taste
- For Garnish:
- Chopped cilantro, optional
Instructions
- Drain the tofu and press it between paper towels or a clean kitchen towel for 15–20 minutes to remove excess moisture.
- Cut the pressed tofu into 1-inch cubes.
- Heat the coconut oil in a non-stick skillet over medium heat.
- Add the tofu cubes and cook for 10–12 minutes, turning occasionally, until golden brown and crispy on all sides.
- In a bowl, whisk together the coconut milk, lime juice, garlic, and soy sauce until smooth.
- Pour the sauce over the browned tofu in the skillet.
- Reduce the heat to medium-low and simmer for 5–7 minutes, allowing the sauce to thicken slightly.
- Season with salt and black pepper to taste, stirring to coat the tofu evenly.
- Garnish with chopped cilantro if desired and serve hot with rice or quinoa.
Notes
- Pressing the tofu well helps it crisp up nicely in the skillet.
- For deeper flavor, marinate the tofu in part of the sauce for a few hours before cooking.
- Serve with jasmine rice, brown rice, or quinoa for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Vegan