Peanut Tofu Coconut Rice (Printable)
Golden crispy tofu in creamy peanut sauce over fragrant coconut jasmine rice, finished with peanuts and lime.
# What You'll Need:
→ Tofu & Marinade
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon sesame oil
04 - 1 tablespoon cornstarch
→ Peanut Sauce
05 - 3 tablespoons smooth peanut butter
06 - 2 tablespoons soy sauce
07 - 1 tablespoon maple syrup or rice syrup
08 - 1 tablespoon fresh lime juice
09 - 1 teaspoon grated fresh ginger
10 - 1 small clove garlic, 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 - 1 can (13.5 fl oz) full-fat coconut milk
15 - 2/3 cup water
16 - 1/2 teaspoon salt
→ Vegetables & Garnish
17 - 1 red bell pepper, thinly sliced
18 - 1 medium carrot, julienned
19 - 2 spring onions, sliced
20 - 2 tablespoons roasted peanuts, chopped
21 - Fresh cilantro leaves
22 - Lime wedges
# Directions:
01 - Rinse jasmine rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a gentle boil, lower heat, cover, and simmer 15 minutes until liquid is absorbed. Let sit off heat, covered, for 5 minutes before fluffing with a fork.
02 - Toss tofu cubes with soy sauce and sesame oil in a bowl. Sprinkle cornstarch over tofu, mixing until evenly coated.
03 - Heat a nonstick skillet or wok over medium-high. Add a small amount of oil. Cook tofu cubes until golden and crisped on all sides, about 8 to 10 minutes. Remove from skillet and set aside.
04 - Whisk peanut butter, soy sauce, maple syrup, lime juice, ginger, garlic, sriracha (if using), and warm water until smooth and pourable.
05 - In the same skillet, sauté sliced bell pepper and julienned carrot for 2 to 3 minutes until tender but still vibrant.
06 - Return crispy tofu to the skillet. Pour peanut sauce over tofu and vegetables, tossing gently to coat. Heat until just warmed through.
07 - Arrange coconut rice on plates. Top with peanut tofu and sautéed vegetables. Garnish with spring onions, chopped peanuts, cilantro, and lime wedges.
# Expert Tips:
01 -
- You get crisp tofu and creamy peanut sauce wrapped together with coconut rice that feels a little decadent.
- It's one of those dinners that look impressive but is secretly easy to throw together.
02 -
- The first time I rushed and didn't press the tofu, it ended up soggy and bland—never skip this step.
- Whisking the peanut sauce with warm water (not cold!) is the trick that makes it beautifully smooth instead of lumpy.
03 -
- Baking tofu as an alternative makes it even crispier with less mess on the stove.
- Let the rice rest covered after cooking—this makes it fluffy and aromatic every time.