Can I make Peanut Tofu with Coconut Rice gluten-free?

Yes! Just use gluten-free tamari instead of soy sauce. Everything else is naturally gluten-free.

Can I substitute the coconut milk?

You can use unsweetened almond, cashew, or soy milk in a pinch. The sauce won’t be quite as rich, but it will still taste good.

How do I store leftovers?

Store the tofu, sauce, and rice in separate airtight containers if possible. They’ll keep well in the fridge for up to 4 days.

Can I add vegetables?

Absolutely. Broccoli, kale, bell peppers, or snap peas all work beautifully. Stir them into the sauce or serve on the side.

Is this recipe good for meal prep?

Yes! This Peanut Tofu with Coconut Rice reheats well and makes lunches something to actually look forward to.

Peanut Tofu with Coconut Rice: Irresistible 30-Min Bowl

Name: Peanut Tofu with Coconut Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 2 (14-ounce) blocks extra-firm tofu, pressed; 3 tablespoons low-sodium soy sauce or tamari; 2 tablespoons cornstarch; 1 cup uncooked white rice; ½ cup full-fat coconut milk; 1¼ cups water; Pinch of salt; ½ cup creamy peanut butter; 1 cup full-fat coconut milk; 2 tablespoons low-sodium soy sauce or tamari; 2 tablespoons maple syrup; 2 teaspoons fresh grated ginger; 2 garlic cloves, minced; 2 tablespoons fresh lime juice; Chopped cilantro; Chopped peanuts; Steamed broccoli or kale

Description

Peanut Tofu with Coconut Rice is a cozy, takeout-inspired dinner made with crispy baked tofu, creamy peanut sauce, and fluffy coconut rice. Ready in 30 minutes and packed with bold flavor, it’s a satisfying plant-based meal perfect for busy weeknights.

Ingredients

Scale

Crispy Baked Tofu

2 (14-ounce) blocks extra-firm tofu, pressed
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons cornstarch

Coconut Rice

1 cup uncooked white rice
½ cup full-fat coconut milk
1¼ cups water
Pinch of salt

Peanut Sauce

½ cup creamy peanut butter
1 cup full-fat coconut milk
2 tablespoons low-sodium soy sauce or tamari
2 tablespoons maple syrup
2 teaspoons fresh grated ginger
2 garlic cloves, minced
2 tablespoons fresh lime juice

Optional for Serving

Chopped cilantro
Chopped peanuts
Steamed broccoli or kale

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Instructions

Press the tofu by wrapping it in paper towels, placing a plate on top, and weighing it down with heavy items for at least 30 minutes.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the tofu into 2-inch squares or rectangles and add to a bowl. Toss with soy sauce, then gently coat with cornstarch.
Arrange tofu on the baking sheet, lightly spray with oil, and bake for 25 minutes until golden and crisp.
While the tofu bakes, rinse the rice and add it to a pot with coconut milk, water, and salt. Bring to a boil, then simmer for 18 minutes. Turn off heat and fluff.
In a large pan over medium heat, combine all peanut sauce ingredients. Stir constantly until smooth and creamy, about 5–10 minutes.
Add baked tofu to the peanut sauce and gently stir to coat.
Serve over coconut rice and top with peanuts, cilantro, and veggies if desired.

Notes

For gluten-free, use tamari instead of soy sauce.

You can substitute unsweetened almond, cashew, or soy milk for coconut milk, though the sauce will be less rich.

To skip tofu pressing, use vacuum-sealed super-firm tofu.

For extra sauce, double the peanut sauce ingredients.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked, Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 serving
Calories: 462
Sugar: 8 g
Sodium: 639 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 19 g
Cholesterol: 0 mg