Coconut Lime Tofu

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1½ cups jasmine rice (dry)

375 gram extra firm tofu (1 block, cubed)

1 tbsp avocado oil (or olive oil, divided)

1 tbsp soy sauce (divided)

1 tbsp cornstarch

1 tbsp avocado oil (or olive oil)

1 shallot (diced)

1 thumb ginger (minced)

3 cloves garlic (minced)

13 ½ oz full fat coconut milk (1 can)

1 tbsp soy sauce

1 tsp maple syrup

1 tsp paprika

2 limes (juiced)

1 handful cilantro (chopped)

Directions

Cook the rice according to package directions.

Preheat the oven to 400F and prepare a baking sheet with parchment.

To a bowl, toss the tofu in one tablespoon of the oil, soy sauce and cornstarch until evenly coated. Bake for 20 minutes, until crispy.

In the meantime, to a pan over medium heat, add the other tablespoon of oil, shallot, ginger and garlic. Saute for 1 to 2 minutes, until fragrant. Pour in the coconut milk, soy sauce, maple syrup and paprika, and stir.

Now add the cooked tofu, and lime juice. Finish with a handful of chopped cilantro. Serve with rice, as desired.

Nutrition

• Calories: 591.6 kcal
• Total Fat: 29.8 g
• Saturated Fat: 19.3 g
• Unsaturated Fat: 8.6 g
• Sodium: 580.4 mg
• Total Carbohydrate: 69 g
• Dietary Fiber: 2.3 g
• Total Sugars: 3.4 g
• Protein: 15.3 g