Peanut Tofu with Coconut Rice (Printable Version)
Crispy tofu in creamy peanut sauce atop fragrant coconut jasmine rice, finished with crunchy peanuts and lime.
# What You Need:
→ Tofu & Marinade
01 - 14 ounces extra-firm tofu, pressed and cut into cubes
02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon toasted sesame oil
04 - 1 tablespoon cornstarch
→ Peanut Sauce
05 - 3 tablespoons smooth peanut butter
06 - 2 tablespoons soy sauce or tamari
07 - 1 tablespoon maple syrup or rice syrup
08 - 1 tablespoon freshly squeezed lime juice
09 - 1 teaspoon freshly grated ginger
10 - 1 small garlic clove, finely minced
11 - 1/4 cup warm water, plus more as needed
12 - 1 teaspoon sriracha or chili paste, optional
→ Coconut Rice
13 - 1 1/4 cups jasmine rice
14 - 13.5 ounces full-fat coconut milk
15 - 2/3 cup water
16 - 1/2 teaspoon fine sea salt
→ Vegetables & Garnish
17 - 1 medium red bell pepper, thinly sliced
18 - 1 medium carrot, julienned
19 - 2 spring onions, sliced
20 - 2 tablespoons roasted peanuts, coarsely chopped
21 - Fresh cilantro leaves
22 - Lime wedges
# Directions:
01 - Thoroughly rinse the jasmine rice under cold water until the runoff is clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
02 - In a mixing bowl, toss cubed tofu with soy sauce and sesame oil. Sprinkle cornstarch over the tofu and toss again until each piece is evenly coated.
03 - Heat a large nonstick skillet or wok over medium-high and add a splash of neutral oil. Arrange tofu cubes in the pan and cook, turning occasionally, until golden brown and crisp on all sides, about 8 to 10 minutes. Transfer tofu to a plate and set aside.
04 - In a bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, ginger, garlic, sriracha if using, and warm water. Blend until creamy and pourable, adding additional water if needed for consistency.
05 - In the same skillet, add sliced bell pepper and julienned carrot. Sauté over medium-high heat for 2 to 3 minutes until just tender yet vibrant.
06 - Return the crisp tofu to the skillet with the vegetables. Pour in the peanut sauce and gently toss to coat evenly. Cook for 1 to 2 minutes until warmed through.
07 - Plate the coconut rice, topping with the peanut tofu and sautéed vegetables. Finish with sliced spring onions, roasted peanuts, fresh cilantro, and lime wedges.
# Expert Tips:
01 -
- This peanut sauce clings to tofu like it knows it belongs there—creamy, savory, and the tiniest bit sweet.
- Even the rice takes center stage with its hint of coconut, making every bite just as good as the first.
02 -
- If your tofu isn’t pressed well, it’ll steam and stay spongey instead of going crisp.
- Letting the rice rest after cooking is the reason it doesn’t turn sticky or mushy.
03 -
- Baking tofu is a no-fuss way to achieve maximum crispiness with less oil.
- A grating of fresh lime zest right at serving wakes up all the flavors.