Pressing the tofu briefly helps it brown before the sauce is added. The coconut sauce thickens around the cubes in the oven, while fresh lime added at the end keeps the flavor bright.
Serves: 4
Prep: 20 minutes
Cook: 35 minutes
Ingredients
- 14 ounces extra-firm tofu, pressed and cubed
- 1 tablespoon neutral oil
- 1/2 teaspoon fine salt
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon brown sugar
- 1 lime, zested and juiced
- 1 1/2 cups jasmine rice
- 2 scallions, thinly sliced
Method
- Heat oven to 425°F. Pat tofu dry, toss with oil and salt, and roast on a parchment-lined sheet pan for 15 minutes, turning once.
- Meanwhile rinse rice and cook according to package directions.
- Whisk coconut milk, soy sauce, ginger, garlic, brown sugar, and lime zest in a small baking dish.
- Add browned tofu and turn to coat. Bake uncovered for 15 to 18 minutes until the sauce thickens slightly and bubbles at the edges.
- Stir lime juice into the sauce, scatter scallions over the top, and serve with rice.
Variations
Add sliced bell pepper to the sauce before baking, or use tamari in place of soy sauce. A little chili sauce can be served separately for heat.
Storage and reheating
Refrigerate tofu and rice separately for up to 3 days. Reheat tofu gently until steaming hot, stirring the sauce; add a splash of water if it thickens.
Read the the pantry-first meal planning guide and the meal plan for limited kitchen space for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
