Name: Peanut Tofu with Coconut Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 (14-ounce) blocks extra-firm tofu, pressed; 3 tablespoons low-sodium soy sauce; 2 tablespoons cornstarch; 1 cup uncooked white rice; 1/2 cup full-fat coconut milk; 1 1/4 cups water; Pinch of salt; 1/2 cup creamy peanut butter; 1 cup full-fat coconut milk; 2 tablespoons low-sodium soy sauce; 2 tablespoons maple syrup; 2 teaspoons fresh grated ginger; 2 garlic cloves, minced; 2 tablespoons fresh lime juice; Optional: chopped cilantro; Optional: chopped peanuts; Optional: steamed kale or broccoli

Description

This Peanut Tofu with Coconut Rice is a rich, creamy, and satisfying vegan dinner inspired by your favorite takeout flavors. Crispy baked tofu is coated in a luscious peanut sauce and served over fluffy coconut rice for a comforting meal that’s ready in just 30 minutes.

Ingredients

2 (14-ounce) blocks extra-firm tofu, pressed
3 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 cup uncooked white rice
1/2 cup full-fat coconut milk
1 1/4 cups water
Pinch of salt
1/2 cup creamy peanut butter
1 cup full-fat coconut milk
2 tablespoons low-sodium soy sauce
2 tablespoons maple syrup
2 teaspoons fresh grated ginger
2 garlic cloves, minced
2 tablespoons fresh lime juice
Optional: chopped cilantro
Optional: chopped peanuts
Optional: steamed kale or broccoli

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Instructions

Press tofu for at least 30 minutes to remove excess moisture.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut tofu into 2-inch cubes and place in a bowl. Toss with soy sauce, then gently coat with cornstarch.
Arrange tofu on the baking sheet, lightly spray with oil, and bake for 25 minutes until crispy and golden.
Meanwhile, rinse rice and combine with coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, and simmer for 18 minutes. Fluff with a fork.
For the peanut sauce, combine peanut butter, coconut milk, soy sauce, maple syrup, ginger, garlic, and lime juice in a skillet over medium heat.
Cook, stirring constantly, until smooth and creamy, about 5–10 minutes.
Add the baked tofu to the peanut sauce and toss gently to coat.
Serve the peanut tofu over coconut rice and garnish with cilantro, peanuts, and steamed vegetables if desired.

Notes

For a gluten-free version, use tamari instead of soy sauce.
Super-firm vacuum-packed tofu eliminates the need for pressing.
Double the peanut sauce if you prefer extra sauce for serving.
Unsweetened cashew, almond, or soy milk may be substituted for coconut milk.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Asian-Inspired