Enjoy a taste of Thailand with this creamy and zesty Coconut Lime Tofu. This plant-based dish, perfect for a light dinner or meal prep, combines the rich flavors of coconut milk and lime with crispy tofu. It's savory, slightly spicy, and refreshingly fragrant—sure to delight your taste buds!
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Ingredients
🧊 14 oz extra-firm tofu
🍶 1 tablespoon soy sauce
🫒 1 tablespoon oil for frying
For the Coconut Lime Sauce:
🫒 1 tablespoon oil
🧄 2 cloves garlic, minced
🌿 1 teaspoon fresh ginger, grated
🥥 13.5 oz can coconut milk, full-fat for richness
🌶️ 1 teaspoon cayenne pepper
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🌶️ 1 teaspoon paprika powder
🌿 1 teaspoon dried parsley
🧂 Salt
🧂 Pepper
🍋 Juice of 1 lime
🍶 1 tablespoon soy sauce
🌶️ Chili flakes or sliced fresh chili, optional
🌿 Chopped cilantro for garnish
🍋 Lime wedges for garnish
Instructions
1- Prepare Tofu:
- Cube the extra-firm tofu into bite-sized pieces.
2- Fry Tofu:
- Heat 1 tablespoon of oil in a non-stick frying pan over medium-high heat.
- Add the tofu cubes to the pan. Drizzle with 1 tablespoon soy sauce.
- Fry until tofu is golden brown and crispy on all sides. Stir occasionally to ensure even cooking. Remove and set aside.
3- Make the Sauce:
- In the same frying pan, add another tablespoon of oil.
- Sauté minced garlic and ginger until fragrant.
- Add the can of coconut milk, stirring well to avoid clumps.
- Incorporate cayenne pepper, garlic powder, onion powder, paprika, and dried parsley into the milk. Add salt and pepper.
- Stir until the spices are well-integrated and the sauce turns a light orange-brown.
4- Combine Tofu and Sauce:
- Squeeze the lime juice into the sauce, adding a tablespoon of soy sauce. Stir to mix.
- Return the crispy tofu to the pan, coating it evenly with the sauce.
- Add chili flakes or sliced fresh chili if desired, and sprinkle with chopped cilantro.
5- Serve:
- Transfer to a serving bowl and top with a handful of chopped cilantro and lime wedges.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 660
Protein: 22g
Fat: 54g
Carbohydrates: 20g
Fiber: 4g
Equipment: Non-stick frying pan, Spatula, Wooden cutting board, Oil dispenser bottle, Measuring cup, Small pouring spoon/ladle, Spice shakers/jars, Serving bowl, Serving spoon
Cooking Tips
- For a richer sauce, opt for full-fat coconut milk.
- Modify the amount of spices and lime to suit your flavor preference.
- Ensure tofu is thoroughly browned before removing from the pan for perfect texture.
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