Description
A delightful dish that combines creamy coconut milk and zesty lime, perfectly complementing crispy tofu.
Ingredients
Scale
- 14 oz firm tofu
- 1 tablespoon coconut oil
- 1 can (13.5 oz) coconut milk
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
- Heat coconut oil in a skillet over medium heat. Add the tofu cubes and cook until golden brown and crispy, about 5-7 minutes.
- Mix together the coconut milk, lime juice, soy sauce, minced garlic, and grated ginger in a separate bowl.
- Pour the sauce over the tofu in the skillet and let it simmer for about 5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Perfect with jasmine rice or quinoa. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg