Peanut Tofu with Coconut Rice

close up on peanut tofu and coconut rice topped with peanuts and cilantro in a white bowl.

4.90 stars (86 ratings)

Peanut Tofu with Coconut Rice

Make this 30-minute Peanut Tofu with Coconut Rice for an outstanding takeout-inspired dinner! Every piece of peanut sauce-covered baked tofu and fluffy coconut rice is rich, flavorful, and satisfying.

Prep Time5

Cook Time25

Tofu Pressing30

Total Time30

Course: Main Course

Cuisine: Thai

Servings: servings

Calories: 462kcal

Author: Nora Taylor

Ingredients

Crispy Baked Tofu

(2) 14-ounce blocks extra-firm tofu, pressed
3 tablespoons low sodium soy sauce (tamari for gluten free)
2 tablespoons cornstarch
spray oil

Coconut Rice

1 cup uncooked white rice
1/2 cup full fat coconut milk
1 1/4 cups water
pinch of salt

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

US Customary - Metric

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

May substitute unsweetened cashew, almond, soy milk or another dairy free cream for the full fat coconut milk, if desired. It won't be as delicious and creamy, but it will still taste good.
The recipe makes enough sauce to coat the tofu, but if you want extra, double the peanut sauce.
For gluten free, make sure to use gluten free tamari instead of soy sauce.
To avoid needing to press your tofu, buy the tofu NOT in water, but the super firm tofu in vacuum sealed packs.

Nutrition