Baked Tofu with Peanut Sauce and Coconut-Lime Rice Recipe

Introduction

This baked tofu with peanut sauce and coconut-lime rice is a vibrant, flavorful dish perfect for a satisfying plant-based meal. The crispy tofu glazed with spicy peanut sauce pairs beautifully with fragrant coconut rice and tangy pickled peppers. It’s easy to prepare and sure to impress.

Ingredients

• 2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
• 2/3 cup lime juice (from about 5 limes), and zest of 1 lime
• Kosher salt
• 8 baby bell peppers or 1 medium bell pepper (any color), stemmed and thinly sliced lengthwise
• Black pepper
• 1 cup long-grain rice like jasmine or basmati
• 1/2 cup full-fat coconut milk
• 1 cup smooth, natural peanut butter
• 1 tablespoon red miso
• 1 tablespoon grated ginger
• 1 tablespoon fish sauce (optional)
• 2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
• 2 tablespoons buckwheat honey or molasses
• 2 (14-ounce) packages extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
• 3 cups peppery greens, like arugula, mizuna or baby mustard greens
• 2 scallions, trimmed and thinly sliced

Instructions

1. Step 1: Preheat the oven to 450 degrees Fahrenheit and lightly brush a large rimmed sheet pan with oil.
2. Step 2: In a small bowl, stir together 4 tablespoons of lime juice with 1/2 teaspoon of salt until the salt dissolves. Add the sliced peppers and a few cracks of black pepper. Set aside to pickle while you prepare the rest.
3. Step 3: In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low heat until the rice is tender, about 12 to 15 minutes. Remove from heat and keep covered until ready to serve.
4. Step 4: In a medium bowl, whisk together 4 tablespoons lime juice, peanut butter, miso, grated ginger, fish sauce (if using), chopped habanero, 2 tablespoons oil, 1 tablespoon honey, and 3/4 cup water. Stir until smooth and season with salt to taste.
5. Step 5: Arrange tofu slices in a single layer on the prepared baking sheet. Season with salt. Spoon about 2 tablespoons of the peanut sauce over each tofu piece, allowing the sauce to coat the sides. Drizzle with a little oil. Roast until the glaze is set and edges are caramelized, 18 to 20 minutes.
6. Step 6: To the remaining peanut sauce in the bowl, add the remaining lime juice and 1 tablespoon honey to make a dressing. Set aside.
7. Step 7: Divide the greens among serving bowls. Add lime zest and half of the sliced scallions to the coconut rice, then fluff with a fork. Place the rice on top of the greens, then arrange the tofu over the rice.
8. Step 8: Spoon the peanut dressing over the tofu and rice. Garnish with the drained pickled peppers and remaining sliced scallions before serving.

Tips & Variations

• For a milder dish, reduce or omit the habanero pepper and replace with a milder chili or sweet paprika.
• Try using almond or cashew butter if you prefer a different nutty flavor in the peanut sauce.
• If you don’t have red miso, white miso or a splash of soy sauce can be used as a substitute.
• Make the pickled peppers ahead and let them sit longer for a tangier bite.
• Use any peppery greens you like, such as spinach or kale, to customize your bowl.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the tofu and rice gently in the oven or microwave until warmed through. The peanut sauce dressing is best added fresh before serving to retain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply omit the fish sauce or replace it with soy sauce or tamari to keep it fully plant-based.

What type of tofu works best for this recipe?

Extra-firm tofu is ideal as it holds its shape during baking and crisps nicely with the peanut glaze.

Baked Tofu with Peanut Sauce and Coconut-Lime Rice Recipe

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★★★★★

4.7 from 74 reviews

• Author: Isabella
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant and flavorful recipe features baked extra-firm tofu glazed with a rich, spicy peanut sauce, served alongside fragrant coconut-lime jasmine rice and peppery greens. The dish is lifted by pickled baby bell peppers and a tangy lime dressing, offering a perfect balance of sweet, savory, tangy, and spicy notes in a wholesome, plant-based meal.

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Ingredients

Scale 1x2x3x

For the Pickled Peppers

• 2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
• 2/3 cup lime juice (from about 5 limes), plus an additional 4 tablespoons lime juice divided
• Zest of 1 lime
• Kosher salt
• 8 baby bell peppers or 1 medium bell pepper (any color), stemmed and thinly sliced lengthwise
• Freshly ground black pepper

For the Coconut-Lime Rice

• 1 cup long-grain rice (such as jasmine or basmati)
• 1/2 cup full-fat coconut milk
• 1 cup water
• Kosher salt, to taste
• Lime zest (from 1 lime)
• 1/2 of the sliced scallions (from 2 scallions), thinly sliced

For the Peanut Sauce and Tofu

• 2 (14-ounce) packages extra-firm tofu, drained and sliced crosswise into 1/4-inch thick pieces
• 1 cup smooth, natural peanut butter
• 1 tablespoon red miso paste
• 1 tablespoon grated fresh ginger
• 1 tablespoon fish sauce (optional)
• 2 teaspoons chopped habanero pepper (stem and seeds removed) or 1 tablespoon sambal oelek
• 2 tablespoons buckwheat honey or molasses, divided
• 2 tablespoons peanut or vegetable oil
• Kosher salt, to season tofu and sauce

For Serving

• 3 cups peppery greens (such as arugula, mizuna, or baby mustard greens)
• Remaining sliced scallions

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Instructions

1. Preheat Oven and Prepare Pan: Heat your oven to 450°F (230°C) and lightly brush a large rimmed baking sheet with peanut or vegetable oil to prevent sticking and help the tofu brown evenly.
2. Pickle the Peppers: In a small bowl, mix 4 tablespoons of lime juice with 1/2 teaspoon kosher salt until dissolved. Add the thinly sliced bell peppers and season with a few grinds of black pepper. Set aside to allow the peppers to gently pickle and develop tanginess.
3. Cook Coconut-Lime Rice: In a small pot, combine the rice, water, and coconut milk. Season with salt and bring to a gentle simmer over medium-low heat. Cover and cook until the rice is tender and the liquid is absorbed, about 12 to 15 minutes. Remove from heat and keep covered until serving.
4. Prepare Peanut Sauce: In a medium bowl, whisk together 4 tablespoons lime juice, peanut butter, red miso paste, grated ginger, fish sauce if using, chopped habanero (or sambal), 2 tablespoons oil, 1 tablespoon buckwheat honey, and 3/4 cup water. Stir until smooth and season with salt to taste. This sauce will both glaze the tofu and serve as a dressing later.
5. Roast the Tofu: Arrange the tofu slices in a single layer on the oiled baking sheet. Season lightly with kosher salt. Spoon approximately 2 tablespoons of the peanut sauce over each tofu slice, letting the glaze coat the top and sides. Drizzle with additional oil and roast in the oven for 18 to 20 minutes until the glaze is set, deep brown, and caramelized around the edges.
6. Make Dressing: To the leftover peanut sauce in the bowl, add the remaining lime juice and 1 tablespoon buckwheat honey. Stir well to create a flavorful, vibrant dressing and set aside.
7. Finish the Rice: Once the rice is ready, fluff it with a fork and gently fold in the lime zest and half of the sliced scallions for brightness and mild onion flavor.
8. Assemble the Bowls: Divide the peppery greens evenly among serving bowls. Add the coconut-lime rice on top of the greens, then layer the roasted tofu slices over the rice.
9. Serve: Spoon the prepared peanut dressing over the tofu and rice. Garnish with the pickled bell peppers and the remaining scallions for color, crunch, and a tangy contrast to the rich peanut sauce.

Notes

• You can use any color bell pepper for the pickled peppers – red, yellow, or orange will all add nice sweetness and color.
• Adjust the heat level in the peanut sauce by varying the amount of habanero or sambal according to your preference.
• For a vegan version, omit the fish sauce and replace the honey with maple syrup or agave.
• Pressing the tofu well before slicing improves the texture and helps it absorb the sauce better.
• This dish is perfect for meal prep—store components separately and combine when ready to eat.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion

Keywords: baked tofu, peanut sauce, coconut-lime rice, vegetarian, plant-based, Asian fusion, healthy dinner, baked tofu recipe