Peanut Tofu with Coconut Rice

Looking for a plant-based dish that’s packed with flavor and feels like comfort food? This Peanut Tofu with Coconut Rice is your answer. Crispy tofu is coated in a creamy, nutty peanut sauce and served over fragrant coconut rice for a satisfying, nutrient-rich meal that’s both hearty and wholesome.

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Why You’ll Love This Recipe
Full of Flavor – Creamy, sweet, savory, and just a touch spicy.
Protein-Packed – Tofu provides a great plant-based protein source.
Easy and Versatile – Simple ingredients and easy prep.
Perfect for Meal Prep – Keeps well for delicious leftovers.
Vegan and Gluten-Free – A dish that suits a variety of diets.

Ingredients You’ll Need

For the Peanut Tofu:

• 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
• 1 tbsp cornstarch
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil or sesame oil (for cooking)

For the Peanut Sauce:

• ¼ cup natural peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar or lime juice
• 1 tsp sesame oil
• 1–2 tbsp water (to thin)
• 1 garlic clove, minced
• ½ tsp grated fresh ginger
• Pinch of red pepper flakes (optional)

For the Coconut Rice:

• 1 cup jasmine or basmati rice
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup water
• ½ tsp salt

Toppings & Garnish (Optional):

• Chopped peanuts
• Green onions, sliced
• Fresh cilantro
• Lime wedges
• Sriracha or chili oil

Tools You’ll Need

• Rice pot or rice cooker
• Non-stick skillet or frying pan
• Mixing bowls
• Whisk or spoon
• Knife and cutting board

Step-by-Step Instructions

Step 1: Cook the Coconut Rice
Rinse the rice under cold water until water runs clear.
In a pot, combine rice, coconut milk, water, and salt.
Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
Turn off heat and let steam, covered, for another 10 minutes. Fluff with a fork.

Step 2: Prepare and Cook the Tofu
Cut pressed tofu into 1-inch cubes.
In a bowl, toss tofu with soy sauce and cornstarch until evenly coated.
Heat oil in a non-stick skillet over medium heat.
Add tofu and cook for 8–10 minutes, turning occasionally until golden and crispy on all sides. Remove from pan and set aside.

Step 3: Make the Peanut Sauce
In a bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
Add water gradually until desired consistency is reached—smooth and pourable but not too thin.

Step 4: Combine Tofu and Sauce
Return tofu to the skillet and pour the peanut sauce over it.
Toss gently to coat and cook for 1–2 minutes until heated through.

Step 5: Assemble the Bowls
Scoop coconut rice into bowls.
Top with peanut tofu, and finish with chopped peanuts, green onions, cilantro, and a squeeze of lime.
Drizzle with sriracha or chili oil if desired.

Tips for Perfect Peanut Tofu
Press Tofu Well – Removes excess moisture for crispier results.
Use Non-Stick Pan – Helps tofu cook evenly and prevents sticking.
Don’t Overcrowd – Give tofu space in the pan to get crispy.
Adjust Sauce – Thin with more water or add heat with extra pepper flakes.
Flavor Boost – Add a dash of soy sauce or lime juice before serving for zing.

Serving Suggestions
With Steamed Veggies – Broccoli, snap peas, or bok choy pair beautifully.
Add Crunch – Top with roasted cashews or slivered almonds.
Over Noodles – Swap rice for rice noodles or soba for a change.
Family Style – Serve everything in separate bowls for customizable meals.

How to Store & Reheat

Storing:
Refrigerate leftovers in airtight containers for up to 4 days.

Reheating:
Microwave in short bursts or reheat tofu and sauce in a skillet over medium heat.
Add a splash of water to loosen sauce if needed.

Frequently Asked Questions

1. Can I use crunchy peanut butter?
   Yes, though it will create a thicker sauce with texture.
2. Can I bake the tofu instead?
   Absolutely—bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.
3. Is coconut rice very sweet?
   It has a mild natural sweetness from coconut milk—balance it with savory toppings.
4. Can I make this nut-free?
   Try sunflower seed butter or tahini in place of peanut butter.

Final Thoughts
This Peanut Tofu with Coconut Rice is a hearty, comforting, and incredibly flavorful meal that just happens to be plant-based. With its creamy sauce, crispy tofu, and fragrant rice, it’s the kind of dish that satisfies both your taste buds and your hunger. Simple enough for weeknights and delicious enough to impress.

Make it once, and it’ll be a new go-to in your recipe rotation!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Asian-Inspired

Nutritional Information (Per Serving):
Calories: 470 | Protein: 17g | Carbohydrates: 38g | Fat: 28g | Fiber: 4g | Sodium: 550mg

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