Crispy baked tofu, rice and vegetables all topped with the most amazing sauce. I like this recipe so much because it isn’t a lot of work. Get the tofu in the oven, rice on the stove, simmer the sauce and you’re good to go. I’ve linked the recipe and blog post here for the Coconut Cilantro Sauce, and you can learn some fun facts about coconuts. Give this recipe a try and let me know what you think.
Serves: 2
Ingredients
Bowl
1 block tofu
1 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp cornstarch
½ cup brown jasmine rice
Broccolini
Sauce
1 tsp olive oil
1 shallot
Tbsp fresh ginger
2 cloves garlic
¾ cup coconut milk
¼ cup vegetable broth
¼ cup + cilantro
2 tsp + lime juice
Salt and pepper to taste
Instructions
1. Use tofu press or slice block and put between towel and place heavy pan or books on top. Press for at least 30 minutes.
2. Preheat oven to 400. Combine tofu, oil, soy sauce and cornstarch. Place on parchment paper on baking tray and bake for 25-30 minutes, flipping halfway.
3. Prepare rice according to package instructions.
4. Make sauce: heat olive oil in pan on medium heat. Mince the shallot, ginger and garlic and add to pan, stirring until soft and fragrant. Add coconut milk, and vegetable broth and simmer until thickened to ½ cup. Add the cilantro, lime and salt and pepper to taste.
5. Chop broccolini or other vegetables of choice and serve over rice with tofu and sauce.
Author: Lucy Lafranchise
Photographer: Jack Klipfel