I think this shelled nut tofu with coconut rice will be your new closest companion. In addition to the fact that it is anything but difficult to make with straightforward fixings you most likely as of now have, yet it's INSANELY flavorful. This shelled nut tofu tastes such a great amount of superior to anything you can request out!
Shelled nut Tofu with Coconut Rice is a heavenly 30 minute dinner, ideal for occupied weeknights when you don't have much time to cook! The shelled nut sauce is beyond words; children and grown-ups alike will swoon over it. Skirt the conveyance; this preferences so much better!
Also try our recipe Sticky Lemon Tofu
30 Minutes is all it takes to make the most delicious Peanut Tofu with Coconut Rice! Made with crispy baked tofu, peanut butter and more!
Ingredients
Crispy Baked Tofu
- (2) 14-ounce blocks extra-firm tofu, pressed
- 3 tablespoons low sodium soy sauce (tamari for gluten free)
- 2 tablespoons cornstarch
- spray oil
Coconut Rice
- 1 cup uncooked white rice
- 1/2 cup full fat coconut milk
- 1 1/4 cups water
- pinch of salt
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1 cup full fat coconut milk
- 2 tablespoons low sodium soy sauce (tamari for gluten free)
- 2 tablespoons maple syrup
- 2 teaspoons fresh grated ginger
- 2 garlic cloves, minced
- 2 tablespoons fresh lime juice (about 1 lime)
- chopped cilantro, peanuts
- steamed kale or broccoli
Instructions
- Press the tofu by wrapping in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes if possible and up to an hour. (Skip this step by purchasing firm tofu in a vacuum pack.)
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Slice the tofu into 2 inch squares or rectangles and place in a large bowl. Drizzle on the soy sauce and toss gently to combine. Sprinkle on the cornstarch and toss to combine, gently (I always use my hands.)
- Spray the parchment paper with oil. Arrange the tofu pieces evenly on the pan, spray the tops lightly with oil and bake for 25 minutes until crispy and lightly golden brown.
- Once the tofu is baking, make the coconut rice: Rinse the rice, then add it to a medium pot, along with the coconut milk, water and a pinch of salt. Bring to a boil, then let simmer for 18 minutes. Turn off the heat, and fluff with a fork. You will use the rest of the coconut milk for the peanut sauce.
- Once the rice is cooking, make the peanut sauce: In a large pan, add all the sauce ingredients and turn the heat to medium. Stir constantly, until smooth and creamy, about 5-10 minutes.
- When the tofu is done baking, carefully add it to the pan with the sauce, and stir to coat the tofu pieces. Serve immediately over the coconut rice, sprinkling peanuts and cilantro on top, if desired.
Read more our recipe : Pineapple Paradise Spinach Smoothie
For more detail : https://bit.ly/2Y5EQqj
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