When a craving for something delicious yet comforting hits, I often find myself reaching for a vibrant dish that brings both flavor and texture to the table. Enter my Peanut Tofu with Coconut Rice, an intriguing blend that never fails to catch the attention of hungry diners.
Just picture this: the crispy golden tofu emerges from the oven, its surface kissed by soy sauce and a light dusting of cornstarch. The delightful aroma fills the kitchen as it bakes, mingling with the scent of coconut rice simmering away in its creamy goodness. It’s the kind of dish that transforms a simple meal into a culinary adventure.
I originally stumbled upon this fusion when searching for a plant-based option that wouldn’t leave my taste buds wanting. Little did I know, this recipe would not only become a staple in my weeknight rotation but also a personal favorite among friends and family. With just a handful of ingredients and minimal effort, you can whip up a crowd-pleaser that’s healthy, satisfying, and packed with flavor. So, roll up your sleeves, and let’s dive into this delightful recipe!
Why is Peanut Tofu with Coconut Rice a must-try?
Irresistible Flavor: This dish harmonizes the nutty richness of peanut sauce with creamy coconut rice, creating a flavor explosion that feels indulgent yet healthy.
Quick and Easy: With a total prep and cook time of just 55 minutes, it’s perfect for busy weeknights or a cozy weekend meal.
Textures Galore: Enjoy the satisfying crunch of crispy tofu, complemented by the fluffy, creamy rice—every bite is a pleasure!
Versatile and Customizable: Feel free to add your favorite veggies or swap the tofu for tempeh or chicken if you prefer.
Crowd-Pleasing Appeal: This recipe is not just for plant-based eaters; everyone will love it—just wait for the compliments at the dinner table! Dive into a bowl of comfort and discover why it’s destined to be your new favorite.
Peanut Tofu with Coconut Rice Ingredients
• Elevate your cooking with these essentials:
For the Tofu
• Extra-firm tofu – Pressing ensures a crispy texture; opt for high-quality brands.
• Low sodium soy sauce – Balances flavor without overwhelming saltiness.
• Cornstarch – Coats the tofu for that perfect crunch when baked.
For the Coconut Rice
• Uncooked white rice – Choose jasmine or basmati for extra fragrance.
• Full fat coconut milk – Adds creaminess; light versions won’t have the same richness.
• Water – Essential for cooking the rice evenly.
• Pinch of salt – Enhances all the flavors of the dish.
For the Peanut Sauce
• Creamy peanut butter – Provides rich flavor; natural peanut butter often has less sugar and preservatives.
• Low sodium soy sauce – Complements the peanut butter and keeps the sauce savory.
• Maple syrup – Adds a touch of sweetness to balance the savory notes.
• Fresh grated ginger – Brightens the sauce with a zesty kick.
• Garlic cloves, minced – Infuses the sauce with aromatic flavor.
• Fresh lime juice – A splash of acidity elevates the sauce’s taste.
Optional Toppings
• Chopped cilantro – Adds freshness and a pop of color to your dish.
• Peanuts – Crunchy garnish that enhances the peanuty goodness!
• Steamed kale or broccoli – Nutrient boost and vibrant finish to your bowl.
Now you’re all set to create this delicious Peanut Tofu with Coconut Rice that will soon become a favorite in your home!
How to Make Peanut Tofu with Coconut Rice
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Press the Tofu: Begin by wrapping the tofu in paper towels and placing a plate on top, weighted down with heavy books for 30 minutes to 1 hour. This step removes excess moisture for a crispier finish.
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Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
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Prepare the Tofu: Slice the pressed tofu into 2-inch squares or rectangles. In a large bowl, drizzle with soy sauce and gently toss to combine. Sprinkle cornstarch over the top and toss gently again for even coating.
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Bake the Tofu: Spray the prepared parchment paper lightly with oil. Arrange the tofu pieces evenly on the baking sheet, spray the tops lightly again, and bake for 25 minutes, or until crispy and golden brown.
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Cook the Coconut Rice: Rinse the uncooked rice under cold water. In a medium pot, combine the rice with coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat and let it simmer for 18 minutes. Turn off the heat and fluff with a fork.
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Make the Peanut Sauce: In another pan, combine all the sauce ingredients over medium heat. Stir constantly for 5-10 minutes until the mixture is smooth and creamy, ensuring everything is well blended.
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Combine Tofu and Sauce: Once the tofu is crisp, carefully add it to your peanut sauce and stir gently to coat the tofu thoroughly. Serve immediately over a bed of coconut rice, garnished with peanuts and cilantro if desired.
Optional: Top with steamed kale or broccoli for extra nutrients and color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Peanut Tofu with Coconut Rice bowls are perfect for meal prep enthusiasts! You can press and marinate the tofu up to 24 hours in advance, ensuring it’s packed with flavor before baking. Additionally, you can cook the coconut rice and store it in the refrigerator for up to 3 days; just reheat it gently in the microwave before serving. The peanut sauce can also be made ahead and refrigerated for up to 4 days—just give it a good stir when ready to use. When you’re ready to enjoy, simply bake the tofu and combine with the warmed rice and sauce for a delicious, hassle-free meal that’s just as delightful as when freshly made!
How to Store and Freeze Peanut Tofu with Coconut Rice
Fridge: Store any leftovers in an airtight container for up to 3 days. To maintain the tofu’s texture, avoid combining it with the coconut rice until ready to serve.
Freezer: For longer storage, freeze tofu separately in an airtight container for up to 2 months. Cooked coconut rice can also be frozen in freezer bags for up to 1 month.
Reheating: When ready to enjoy, thaw the tofu overnight in the fridge. Reheat in the oven or microwave until warmed through. The peanut sauce can also be gently reheated on the stove.
Serving Tip: For the best experience, serve the reheated peanut tofu immediately over freshly cooked coconut rice to enjoy that delightful contrast of textures.
Peanut Tofu with Coconut Rice Variations
Feel free to explore some delicious twists on this recipe to suit your taste preferences or dietary needs.
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Gluten-Free: Swap out soy sauce for gluten-free tamari to keep all the wonderful flavors intact without the gluten.
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Spicy Kick: Add a teaspoon of sriracha or a pinch of red pepper flakes to the peanut sauce for a delightful heat that dances on your palate. Spice lovers will rejoice with this twist!
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Veggie-Packed: Toss in some colorful vegetables like bell peppers, carrots, or snap peas into the peanut sauce, allowing them to soften slightly while cooking. This adds freshness and color to your dish!
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Nut-Free Alternative: Use sunflower seed butter instead of peanut butter to create a nut-free version of the sauce while still being irresistibly creamy.
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Quinoa Option: Substitute the white rice with quinoa for a higher protein option and nutty flavor. It also adds a lovely texture, making every bite unique!
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Herbaceous Flair: Stir in fresh basil or mint into the peanut sauce just before serving for an aromatic and refreshing contrast that enhances every mouthful.
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Coconut Rice Twist: Experiment with jasmine rice instead of plain white rice to evoke an aromatic fragrance, enhancing the overall dining experience.
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Roasted Veggies Addition: Serve with a side of roasted sweet potatoes or Brussels sprouts to complement the meal with diverse flavors and textures, elevating the comfort level of your bowl.
What to Serve with Peanut Tofu with Coconut Rice?
The perfect meal is all about creating harmony on the plate, stimulating all your senses with delightful bites.
- Stir-Fried Vegetables: Crisp, colorful veggies sautéed in garlic and sesame oil provide a crunchy contrast to the smooth peanut sauce.
- Cucumber Salad: A refreshing, tangy cucumber salad adds a cool crunch and brightens up the plate, making every bite feel lighter.
- Mango Slices: Sweet and juicy mango slices enhance the dish’s flavor profile, offering a luscious fruity counterpoint.
- Spicy Pickles: Kick up the heat with crunchy pickles for a zesty twist that balances the creaminess of the rice.
- Sesame Garlic Greens: Serve with lightly sautéed kale or spinach, adding a nutrient boost and a beautiful green hue to your bowl.
- Chilled White Wine: A glass of crisp white wine, like Sauvignon Blanc, complements the dish beautifully, enhancing the peanut and coconut flavors.
- Dessert: End on a sweet note by pairing with dairy-free coconut sorbet, a soft and refreshing finale that echoes the creamy tones of your main dish.
Tips for the Best Peanut Tofu with Coconut Rice
Press the Tofu Well: Ensure you press the tofu long enough to remove moisture; this is key for achieving that crispy texture everyone loves.
Use High-Quality Ingredients: Choose premium soy sauce and coconut milk for a richer, more authentic flavor in your peanut tofu with coconut rice.
Coat Evenly: When tossing your tofu with soy sauce and cornstarch, make sure every piece is coated evenly for consistent crispness.
Monitor Baking Time: Keep an eye on your tofu as it bakes; every oven is different, and you want it perfectly golden brown, not overcooked.
Customize the Sauce: Feel free to adjust the sweetness or spice of the peanut sauce to suit your taste. A dash of sriracha can elevate it!
Serve Immediately: This dish is best enjoyed fresh, as the tofu maintains its crunch and the coconut rice stays fluffy and creamy.
Peanut Tofu with Coconut Rice Recipe FAQs
How do I select the best tofu for this recipe?
Absolutely! When choosing tofu, opt for extra-firm tofu as it holds its shape well and crisps up beautifully when baked. Look for a firm texture and avoid any packages with dark spots or excess moisture. For the best results, I recommend pressing the tofu properly to eliminate as much water as possible.
How should I store leftovers of Peanut Tofu with Coconut Rice?
To maintain the flavors and textures, place any leftovers in an airtight container in the fridge, and enjoy them within 3 days. If you’d like to keep the dishes longer, store the tofu separately from the coconut rice. This way, the tofu won’t lose its crispiness when reheated!
Can I freeze Peanut Tofu with Coconut Rice?
Absolutely! To freeze, wrap the cooked tofu in an airtight container for up to 2 months. The coconut rice can also be portioned into freezer bags and frozen for up to 1 month. Be sure to allow items to cool completely before wrapping to maintain their quality.
What if my tofu isn’t getting crispy enough?
If you find your tofu isn’t as crispy as you’d like, there are a few troubleshooting tips. Ensure that you pressed the tofu well to remove enough moisture. Also, tossing it with cornstarch helps achieve that golden crispiness. For an extra boost, consider baking it a few minutes longer or increasing the oven temperature by 25°F (about 15°C) for that perfect crunch!
Are there any dietary considerations I should keep in mind with this recipe?
Yes! If you have dietary restrictions or allergies, this Peanut Tofu with Coconut Rice can easily be modified. For nut allergies, you can substitute the peanut butter with sunflower seed butter for a nut-free alternative. Additionally, feel free to make the dish gluten-free by using tamari instead of soy sauce, ensuring that all other ingredients are gluten-free as well. Enjoying this dish shouldn’t be a worry for anyone!
Can I add vegetables to this recipe and how?
Very much so! To add more color and health benefits to your Peanut Tofu with Coconut Rice, feel free to toss in steamed vegetables such as broccoli, kale, or bell peppers. Simply steam the veggies while the tofu bakes, or stir-fry them briefly before adding them to the dish. This way, you’ll have a delightful mixture brimming with flavors and nutrients!
Peanut Tofu with Coconut Rice
Ingredients
Equipment
Method
- Press the Tofu: Wrap the tofu in paper towels and place a plate on top, weighted down with heavy books for 30 minutes to 1 hour to remove excess moisture.
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Tofu: Slice the pressed tofu into 2-inch squares. Drizzle with soy sauce and toss to combine. Sprinkle cornstarch and toss gently.
- Bake the Tofu: Arrange the tofu on the baking sheet, spray lightly with oil, and bake for 25 minutes until golden brown.
- Cook the Coconut Rice: Rinse the rice, combine with coconut milk, water, and salt in a pot. Boil, then simmer for 18 minutes.
- Make the Peanut Sauce: Combine sauce ingredients over medium heat, stirring for 5-10 minutes until smooth and creamy.
- Combine Tofu and Sauce: Add the crispy tofu to the peanut sauce and stir gently. Serve over coconut rice, garnished with peanuts and cilantro.
