The moment I first tasted Peanut Tofu with Coconut Rice, I knew I had found a new favorite in my kitchen repertoire. The creamy, luscious peanut sauce enveloping perfectly crispy tofu paired with the fragrant coconut rice was a match made in culinary heaven! This dish not only satisfies my craving for comfort food, but it also brings a vibrant, delightful explosion of flavors that transport me straight to a sunny island paradise.
As someone who enjoys cooking at home and often feels bored with the usual takeout options, I can tell you that this recipe has saved my weeknight dinners more times than I can count. With just a handful of wholesome ingredients, it’s a breeze to whip up, and best of all, it promises to impress even the pickiest of eaters. Whether you’re a seasoned chef or just starting your culinary journey, this Peanut Tofu with Coconut Rice will have you back in the kitchen, excited to share a deliciously satisfying meal with family and friends. Let’s get cooking!
Why is Peanut Tofu with Coconut Rice irresistible?
Flavor explosion: This dish combines the rich, nutty taste of peanut butter with creamy coconut milk, creating a sauce that’s simply divine.
Crispy tofu: The oven-baked tofu provides a perfect contrast in texture, ensuring each bite is satisfying.
Quick and easy: With just 30 minutes total time, weeknight meals have never been easier.
Versatile options: Serve it with steamed kale or broccoli for added nutrition, making it a crowd-pleaser for everyone!
Get ready to elevate your dinner rotation with this must-try recipe!
Peanut Tofu with Coconut Rice Ingredients
For the Tofu
• Extra-firm tofu – Press it well for maximum crispiness when baking!
• Low sodium soy sauce – Use tamari for a gluten-free alternative.
• Cornstarch – This is essential for achieving that golden crunch.
For the Coconut Rice
• Uncooked white rice – A neutral base that absorbs the delicious coconut flavor.
• Full-fat coconut milk – Enhances richness and creaminess in the rice.
• Water – Balances the coconut milk to properly cook the rice.
• Pinch of salt – Elevates the overall flavor of the dish.
For the Peanut Sauce
• Creamy peanut butter – The star ingredient, giving the sauce its unbeatable taste!
• Full-fat coconut milk – Adds a silky smooth texture to the sauce.
• Low sodium soy sauce – For the perfect blend of savory and sweet.
• Maple syrup – Provides a hint of natural sweetness.
• Fresh grated ginger – Brightens the sauce with a peppery zing.
• Garlic cloves – Brings depth and aroma to the dish.
• Fresh lime juice – A splash of acidity for balance.
For Serving (Optional)
• Chopped cilantro – Sprinkle on top for a fresh herbal kick.
• Peanuts – A delightful crunch; use as a tasty garnish!
• Steamed kale or broccoli – Add a pop of color and nutrition to your plate.
Now, gather these ingredients to embark on an unforgettable cooking adventure with Peanut Tofu with Coconut Rice!
How to Make Peanut Tofu with Coconut Rice
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Press the Tofu: Wrap the extra-firm tofu in paper towels and place a heavy plate or pan on top. Allow it to press for at least 30 minutes to drain excess moisture.
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Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Cut the pressed tofu into 2-inch squares or rectangles.
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Season the Tofu: In a bowl, gently toss the tofu cubes with low sodium soy sauce, then sprinkle cornstarch over the top and stir until well coated.
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Bake the Tofu: Arrange the tofu pieces on the prepared baking sheet, spray the tops lightly with oil, and bake for 25 minutes until they are crispy and lightly golden brown.
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Cook the Rice: Rinse the uncooked white rice under cold water, then combine it in a medium pot with the full-fat coconut milk, 1 1/4 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat and let it simmer for 18 minutes. Then, fluff it with a fork.
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Make the Peanut Sauce: In a large pan over medium heat, combine all the peanut sauce ingredients—creamy peanut butter, full-fat coconut milk, soy sauce, maple syrup, grated ginger, minced garlic, and fresh lime juice. Stir constantly for about 5-10 minutes until the sauce is smooth and creamy.
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Combine and Serve: Once the tofu is baked, add it to the pan with the peanut sauce and gently stir to coat. Serve this delightful mixture over coconut rice, garnished with chopped peanuts and cilantro if desired.
Optional: For a nutritious twist, serve with steamed kale or broccoli on the side.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Peanut Tofu with Coconut Rice preparations are perfect for meal prep enthusiasts! You can press and marinate the tofu up to 24 hours in advance to enhance its flavor and save valuable time later. Additionally, the peanut sauce can be made 1 to 3 days ahead—just store it in an airtight container in the refrigerator to keep it fresh and creamy. When you’re ready to enjoy this delicious dish, bake the marinated tofu directly and prepare the coconut rice while reheating the sauce on low. This allows you to serve a fabulous meal with minimal effort, making weeknight dinners a breeze!
Peanut Tofu with Coconut Rice Variations
Feel free to personalize this recipe with your favorite ingredients and twists to suit your taste!
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Spicy Kick: Add a teaspoon of red pepper flakes or sriracha to the peanut sauce for a zesty surprise. Feel the heat lift your senses as you take a bite!
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Nutty Flavor Boost: Incorporate crushed peanuts or cashews into the sauce for added crunch and richness. This extra texture creates delightful bursts of flavor in every mouthful.
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Vegetable Medley: Stir in bell peppers, carrots, or snap peas during the last few minutes of baking. It not only enhances nutrition but also brightens the dish with a colorful arrangement.
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Brown Rice Swap: Use brown rice instead of white for a heartier base and added fiber. This simple change makes the dish more filling without sacrificing flavor.
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Coconut-Free Option: Replace full-fat coconut milk with almond or cashew milk for a lighter version. Discover how this twist maintains the creamy feel while introducing a unique taste.
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Maple-Free: Swap maple syrup with agave nectar or honey for a different sweet touch. This slight adjustment lets you align the flavors to your preference.
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Herb Infusion: Add fresh basil or mint to the peanut sauce for a refreshing herbal twist. These herbs will elevate the dish into a whole new realm of deliciousness.
Feel inspired to make this Peanut Tofu with Coconut Rice your own! Each variation promises a delightful dish ready to impress your loved ones.
Storage Tips for Peanut Tofu with Coconut Rice
Room Temperature: Consume leftovers within 2 hours of cooking for food safety. If this dish is left out, refrigerate it promptly.
Fridge: Store any leftover Peanut Tofu with Coconut Rice in an airtight container for up to 3 days. Allow to cool before sealing to maintain freshness.
Freezer: For longer storage, freeze the components separately. The tofu can last up to 2 months in the freezer, while the rice should be consumed within a month for optimal flavor.
Reheating: Reheat in the microwave or a skillet over low heat. Add a splash of water or coconut milk to the rice to restore moisture, ensuring a delightful meal every time you enjoy your leftovers!
What to Serve with Peanut Tofu with Coconut Rice?
Bringing a vibrant medley to your plate elevates this delicious dish into a full, unforgettable meal experience.
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Steamed Broccoli: Adds a bright green crunch, complementing the creamy textures while providing a healthy dose of vitamins.
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Coconut Chutney: A refreshing side with tangy notes that enhances the overall coconut flavor, tying together a tropical-inspired feast.
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Fresh Cucumber Salad: Crisp and cool, this salad combines refreshing sliced cucumbers and a light vinaigrette for a perfect contrast to the richness of the dish.
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Mango Lassi: The sweet and creamy yogurt drink balances the savory peanut sauce beautifully, transporting your meal to exotic realms.
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Zesty Lime Wedges: A squeeze of fresh lime over the dish brightens all the flavors, adding a punchy finish that’s invigorating.
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Peanut Butter Cookies: Round off dinner with these nostalgic treats, echoing the peanut flavor and delivering a sweet ending to your cozy night.
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Herb-Infused Rice: Consider mixing in fresh herbs like mint or basil to your coconut rice, giving it a lively burst of flavor that pairs exceptionally well.
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Ginger Tea: A warm cup to cleanse the palate, ginger tea soothes and complements the richness of the peanut sauce from your delightful entree.
Helpful Tricks for Peanut Tofu with Coconut Rice
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Pressing Tofu: Always press your extra-firm tofu thoroughly; this step is crucial for achieving the desired crispy texture when baked.
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Cornstarch Coating: Don’t skimp on the cornstarch! It creates that perfect golden crust. Make sure each piece is evenly coated for the best results.
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Timing the Rice: Keep an eye on your rice to ensure it doesn’t overcook. Fluff it gently after simmering for an ideal consistency to pair with your peanut tofu.
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Smooth Sauce: Stir constantly while making the peanut sauce to prevent any lumps. A smooth sauce will beautifully coat the crispy tofu, enhancing the overall dish.
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Flavor Balance: Adjust the lime juice to your taste; a little more acidity can brighten the dish even further, bringing out all the flavors of the Peanut Tofu with Coconut Rice.
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Serving Suggestions: Feel free to add steamed greens like kale or broccoli for a nutrient boost and extra color on the plate!
Peanut Tofu with Coconut Rice Recipe FAQs
How do I select the best tofu for this recipe?
Absolutely! Choose extra-firm tofu for the best texture. It should be firm to the touch, without any dark spots. Ensure the packaging is intact, and check the expiration date for freshness.
How should I store leftovers of Peanut Tofu with Coconut Rice?
Very good question! Allow any leftovers to cool completely, then transfer them to an airtight container and store in the fridge for up to 3 days. This way, you’ll be able to enjoy the flavors later!
Can I freeze Peanut Tofu with Coconut Rice?
Absolutely! To freeze, store tofu and rice components separately. Freeze the tofu in a single layer for up to 2 months. The rice can be frozen in a freezer-safe bag for up to 1 month. When you’re ready, defrost overnight in the fridge before reheating.
What if my tofu isn’t crispy after baking?
Don’t worry! If your tofu isn’t crispy, it may be due to excess moisture. Make sure to press the tofu enough! Also, ensure each piece is well coated with cornstarch before baking and spread evenly on the baking sheet to ensure airflow.
Are there any dietary considerations for this recipe?
Good point! For a gluten-free option, simply use tamari instead of regular soy sauce. If you have nut allergies, try switching the peanut butter with sunflower seed butter, keeping the other ingredients the same for a similarly creamy texture.
How do I know if my coconut milk is still good?
Very important! Check for a can that is not dented or bulging. When opened, fresh coconut milk should smell pleasant and creamy. If it has a sour odor or discoloration, it’s best to discard it.
Savory Peanut Tofu with Coconut Rice for Cozy Nights
Ingredients
Equipment
Method
- Wrap the extra-firm tofu in paper towels and place a heavy plate or pan on top. Allow it to press for at least 30 minutes to drain excess moisture.
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Cut the pressed tofu into 2-inch squares or rectangles.
- In a bowl, gently toss the tofu cubes with low sodium soy sauce, then sprinkle cornstarch over the top and stir until well coated.
- Arrange the tofu pieces on the prepared baking sheet, spray the tops lightly with oil, and bake for 25 minutes until crispy and lightly golden brown.
- Rinse the uncooked white rice under cold water, then combine it in a medium pot with full-fat coconut milk, 1 1/4 cups of water, and a pinch of salt. Bring to a boil, then reduce heat and let it simmer for 18 minutes. Fluff it with a fork.
- In a large pan over medium heat, combine all peanut sauce ingredients—creamy peanut butter, full-fat coconut milk, soy sauce, maple syrup, grated ginger, minced garlic, and fresh lime juice. Stir constantly for about 5-10 minutes until the sauce is smooth and creamy.
- Once the tofu is baked, add it to the pan with the peanut sauce and gently stir to coat. Serve over coconut rice, garnished with chopped peanuts and cilantro if desired.
