Peanut Tofu Coconut Rice (Print version)
Crispy tofu in a rich peanut sauce served over fragrant coconut jasmine rice with crunchy peanuts and fresh herbs.
# What goes in:
→ Tofu & Marinade
01 - 14 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes
02 - 2 tablespoons soy sauce or gluten-free tamari
03 - 1 tablespoon sesame oil
04 - 1 tablespoon cornstarch
→ Peanut Sauce
05 - 3 tablespoons smooth peanut butter
06 - 2 tablespoons soy sauce or gluten-free tamari
07 - 1 tablespoon maple syrup or rice syrup
08 - 1 tablespoon fresh lime juice
09 - 1 teaspoon fresh ginger, finely grated
10 - 1 small clove garlic, minced
11 - 1/4 cup warm water, plus more as needed
12 - 1 teaspoon sriracha or chili paste, optional
→ Coconut Rice
13 - 1 1/4 cups jasmine rice
14 - 13.5 ounces full-fat coconut milk
15 - 2/3 cup water
16 - 1/2 teaspoon salt
→ Vegetables & Garnish
17 - 1 red bell pepper, thinly sliced
18 - 1 medium carrot, julienned
19 - 2 spring onions, sliced
20 - 2 tablespoons roasted peanuts, roughly chopped
21 - Fresh cilantro leaves, for garnish
22 - Lime wedges, for serving
# Cooking steps:
01 - Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce to a low simmer, cover, and cook for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork before serving.
02 - In a mixing bowl, toss tofu cubes with soy sauce and sesame oil. Sprinkle cornstarch over the tofu and gently mix until evenly coated.
03 - Heat a nonstick skillet or wok over medium-high heat and add a small amount of oil. Arrange tofu cubes in a single layer and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Transfer to a plate and set aside.
04 - In a bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, grated ginger, minced garlic, sriracha (if using), and warm water until smooth and slightly pourable. Add more water as needed to reach the desired consistency.
05 - In the same skillet, add the red bell pepper and julienned carrot. Sauté for 2 to 3 minutes over medium heat until just tender but still vibrant.
06 - Return tofu to the skillet with the vegetables. Pour in the peanut sauce and gently toss to coat the tofu and vegetables evenly. Heat through for 1 to 2 minutes.
07 - To serve, spread coconut rice on plates. Top with peanut tofu and sautéed vegetables. Sprinkle with sliced spring onions, roasted peanuts, and cilantro. Serve immediately with lime wedges on the side.
# Tips from flavorandfeast:
01 -
- That velvety peanut sauce clings to crispy tofu in a way that makes every forkful feel like a treat you shouldn't be having on a Tuesday.
- The coconut rice is subtle but unexpectedly lush—it soaks in all the saucy goodness and keeps you coming back for more.
02 -
- Once I tried to skip pressing the tofu out of impatience and ended up with limp, chewy cubes—give them time for best results.
- The rice only becomes perfectly silky if you resist the urge to peek while it’s cooking.
03 -
- Always taste and adjust the peanut sauce before pouring it over tofu—peanut butter brands and limes vary in flavor.
- Crisping tofu in small batches avoids overcrowding and promises that perfect crunch every time.