Description
A comforting dish with tofu in a rich, spicy coconut sauce that is both satisfying and easy to make.
Ingredients
Scale
- 14 oz firm tofu
- 1 can (13.5 oz) coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons sriracha (or to taste)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
- Cooked rice for serving
Instructions
- Press the tofu to remove excess moisture and cut it into bite-sized cubes.
- In a skillet over medium-high heat, heat the olive oil and sauté the tofu until golden brown on all sides, about 8-10 minutes.
- In a separate bowl, whisk together coconut milk, soy sauce, sriracha, minced garlic, ginger, lime juice, salt, and pepper.
- Pour the coconut sauce over the tofu and let it simmer for about 5 minutes.
- Serve the tofu over warm cooked rice, garnished with chopped cilantro.
Notes
For added flavor, consider serving with a cucumber salad or steamed broccoli.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg