Description
A creamy and refreshing plant-based dish featuring crispy tofu coated in a rich coconut lime sauce with bright, tangy, and slightly sweet flavors.
Ingredients
- 14 oz (400g) firm tofu, pressed and cubed
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 tablespoons soy sauce or tamari
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1–2 tablespoons honey or maple syrup
- 2 tablespoons olive oil or sesame oil
- 1/2 teaspoon chili flakes or 1 teaspoon sriracha (optional)
- Salt, to taste
- Black pepper, to taste
- Optional garnish: chopped cilantro, sliced green onions, sesame seeds
Instructions
- Press the tofu to remove excess moisture, then cut it into cubes.
- Heat oil in a pan over medium heat and cook tofu until golden and crispy on all sides. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant.
- Add coconut milk, lime juice, lime zest, soy sauce, and honey or maple syrup. Stir well to combine.
- Let the sauce simmer for 3–5 minutes until slightly thickened.
- Return the tofu to the pan and toss to coat evenly in the sauce.
- Cook for another 3–5 minutes to allow the tofu to absorb the flavors.
- Season with salt, pepper, and chili flakes if desired.
- Garnish with cilantro, green onions, and sesame seeds before serving.
Notes
- Pressing tofu well helps achieve a crispier texture.
- Use tamari for a gluten-free version.
- Add vegetables like bell peppers, broccoli, or snap peas for extra nutrition.
- Light coconut milk can be used but will result in a thinner sauce.
- Reheat gently with a splash of coconut milk to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 0mg
