Peanut Tofu with Coconut Rice (Printable)

Crispy peanut-coated tofu tossed in creamy sauce on fragrant coconut jasmine rice with crisp veg and peanuts.

# What You’ll Need:

→ Tofu & Marinade

01 - 14 oz extra-firm tofu, pressed and cut into cubes
02 - 2 tablespoons soy sauce, or tamari for gluten-free
03 - 1 tablespoon sesame oil
04 - 1 tablespoon cornstarch

→ Peanut Sauce

05 - 3 tablespoons smooth peanut butter
06 - 2 tablespoons soy sauce, or tamari for gluten-free
07 - 1 tablespoon maple syrup or rice syrup
08 - 1 tablespoon lime juice
09 - 1 teaspoon freshly grated ginger
10 - 1 small clove garlic, minced
11 - 1/4 cup warm water, more as needed
12 - 1 teaspoon sriracha or chili paste, optional for spice

→ Coconut Rice

13 - 1 1/4 cups jasmine rice
14 - 1 can (13.5 oz) full-fat coconut milk
15 - 2/3 cup water
16 - 1/2 teaspoon salt

→ Vegetables & Garnish

17 - 1 medium 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, for garnish
22 - Lime wedges, for serving

# Directions:

01 - Rinse jasmine rice under running water until clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat. Reduce to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
02 - In a mixing bowl, toss the tofu cubes with soy sauce and sesame oil. Sprinkle cornstarch over the tofu and mix until each cube is evenly coated.
03 - Heat a nonstick skillet or wok over medium-high heat. Add a small amount of oil. Add tofu cubes and cook, turning to ensure even browning, until golden and crisp on all sides, about 8 to 10 minutes. Transfer tofu to a plate and set aside.
04 - In a bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, ginger, garlic, sriracha (if using), and warm water until the mixture is smooth and pourable. Add more water if needed to reach desired consistency.
05 - In the same skillet, add sliced bell pepper and julienned carrot. Sauté over medium-high heat for 2 to 3 minutes until just tender-crisp.
06 - Return tofu to the skillet with the vegetables. Pour in the peanut sauce and toss gently to coat everything evenly. Cook for 1 to 2 minutes until heated through.
07 - Spoon coconut rice onto serving plates. Top with peanut tofu and sautéed vegetables. Garnish with sliced spring onions, chopped roasted peanuts, fresh cilantro leaves, and lime wedges.

# Expert Suggestions:

01 -
  • This peanut sauce clings to crispy tofu in the most satisfying way and no one ever guesses just how easy it is to pull together.
  • The coconut rice alone is so aromatic you’ll want to make an extra batch for tomorrow’s lunch.
02 -
  • Once I tried skipping the tofu press in a rush—never again, the texture was a letdown.
  • Doubling the peanut sauce seems excessive, but trust me, everyone wants extras for drizzling.
03 -
  • Let the tofu brown undisturbed before flipping for the best crust.
  • Reserve a splash of coconut milk for swirling into the rice just before serving—it takes the creaminess up a notch.

Return