Ingredients
Scale
1½ cups jasmine rice (dry)
375 gram extra firm tofu (1 block, cubed)
1 tbsp avocado oil (divided)
1 tbsp soy sauce (divided)
1 tbsp cornstarch
1 tbsp avocado oil
1 shallot (diced)
1 thumb ginger (minced)
3 cloves garlic (minced)
13.5 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)
Instructions
- Cook the jasmine rice according to the package directions until fluffy.
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- In a medium bowl, toss the cubed tofu with one tablespoon of oil, one tablespoon of soy sauce, and the cornstarch until well coated.
- Spread the tofu on the baking sheet and bake for 20 minutes until the edges are crispy and golden.
- While the tofu bakes, heat the remaining tablespoon of oil in a large pan over medium heat. Add the shallot, ginger, and garlic, sauteing for 1-2 minutes until fragrant.
- Stir in the coconut milk, soy sauce, maple syrup, and paprika. Allow the sauce to simmer gently for 3-5 minutes.
- Fold the baked crispy tofu into the sauce. Add the fresh lime juice and stir to combine.
- Garnish with fresh chopped cilantro and serve immediately over the cooked jasmine rice.
Notes
- Press the tofu for 15 minutes before cubing to remove excess water for maximum crispiness.
- If you prefer a spicy kick, add half a teaspoon of red chili flakes to the aromatics.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 591.6 kcal
- Sugar: 3.4 g
- Sodium: 580.4 mg
- Fat: 29.8 g
- Saturated Fat: 21g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 69 g
- Fiber: 2.3 g
- Protein: 15.3 g
- Cholesterol: 0mg