Secret to the best Tasty Coconut Lime Tofu: 3 Tips
Craving a quick vegan meal? Our Tasty Coconut Lime Tofu is an easy, creamy dinner recipe. Learn how to make it.
Ingredients
- 1 block (14-16 oz) extra-firm tofu drained and pressed for at least 30 minutes
- 3 tbsp cornstarch
- ½ tsp salt plus more to taste
- ¼ tsp black pepper freshly ground
- 2 tbsp coconut oil or other high-heat neutral oil
- 1 can (13.5 oz) full-fat coconut milk shaken well
- 3 cloves garlic minced
- 1 inch fresh ginger peeled and grated
- ¼ cup fresh lime juice from about 2 limes
- 1 tbsp lime zest
- 2 tbsp low-sodium soy sauce or tamari for gluten-free
- 1 tbsp maple syrup
- ¼ tsp red pepper flakes optional, adjust to taste
- Fresh cilantro, chopped for garnish
- Toasted coconut flakes for garnish
Instructions
- Tip #1: Press your tofu! This is the most important step for crispy tofu that won't fall apart. Wrap the drained block of tofu in several layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top (like a cast-iron skillet or a few books). Let it press for at least 30 minutes, or up to an hour. Once pressed, unwrap and cut the tofu into 1-inch cubes.
- Tip #2: Coat with cornstarch for maximum crispiness. In a medium mixing bowl, whisk together the cornstarch, salt, and black pepper. Add the tofu cubes and gently toss until each piece is evenly coated. This dry coating will create a wonderfully crisp exterior when fried.
- Heat the coconut oil in a large non-stick skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the coated tofu cubes in a single layer (work in batches if necessary to avoid overcrowding). Pan-fry for 3-4 minutes per side, until golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the minced garlic and grated ginger to the same skillet and sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.
- Tip #3: Use full-fat coconut milk for a rich, creamy sauce. Pour the entire can of shaken, full-fat coconut milk into the skillet. Whisk in the lime juice, lime zest, soy sauce (or tamari), maple syrup, and optional red pepper flakes. Bring the sauce to a gentle simmer, whisking occasionally.
- Allow the sauce to simmer for 3-5 minutes, until it has slightly thickened. Taste and adjust seasoning if necessary - add more salt for savoriness, lime for tartness, or maple syrup for sweetness.
- Return the crispy tofu to the skillet with the sauce. Gently toss everything together until the tofu is fully coated in the creamy coconut lime sauce. Let it heat through for about 1 minute.
- Remove from heat and serve immediately over jasmine rice or quinoa. Garnish generously with fresh chopped cilantro and toasted coconut flakes.
Notes
Serving Suggestions: This dish is fantastic served over a bed of fluffy jasmine rice to soak up the delicious sauce. You can also add steamed or stir-fried vegetables like broccoli, bell peppers, or snow peas for a more complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu will lose some of its crispiness upon reheating, but the flavor will still be wonderful. Reheat gently in a skillet or in the microwave.
Gluten-Free Option: To make this recipe gluten-free, simply use tamari instead of soy sauce.
