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Peanut Tofu with Coconut Rice

Peanut Tofu with Coconut Rice

Calories 611 (43% from fat)
Fat 29 gram
Saturated Fat 6 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 873 mg.
Carb. 57 gram
Fiber 6 gram
Sugar 3 gram
Sugar Alcohol 1 gram
Protein 33 gram


2 packages (14 oz. each) extra-firm tofu
(We used GreenWise Extra firm Tofu.)

1 cup uncooked brown rice

1/2 cup unsweetened coconut milk
(We used So Delicious Dairy Free Organic Coconut Unsweetened.)

1 1/2 cups water

1/4 tsp. salt

buttery cooking spray

3 Tbsp. low sodium soy sauce (Tamari for gluten free.)

2 Tbsp. cornstarch

Peanut Sauce

1/2 cup creamy peanut butter

1 cup unsweetened coconut milk
(We used So Delicious Dairy Free Organic Coconut Unsweetened.)

2 Tbsp. low sodium soy sauce (Tamari for gluten free.)

2 Tbsp. sugar free syrup
(We used Cary's sugar free syrup.)

2 tsp. fresh ginger, grated

2 garlic cloves (2 tsp.), minced

This was a great recipe originally from NoraCooks.com. We cut the fat and sugar, while increasing the fiber. We also changed the serving size to more accurately reflect what our tasting panel preferred. The peanut sauce brings everything together perfectly.

This recipe is higher in fat. If you're on a low fat diet, you might consider another option.

1. If you don't have extra firm tofu, you need to drain it and wrap it in paper towels. Place a plate or pan on top of the wrapped tofu and put a couple heavy books on top of that. Let the tofu press for at least 30 minutes. (You can skip this step if you purchased extra firm tofu in a vacuum pack.)

2. In a medium pot mix together the brown rice, 1/2 cup coconut milk, 1 1/2 cups water and 1/4 teaspoon salt. Then follow package directions to cook the rice. (The rice we used suggested bringing the rice to a boil, then covering and reducing heat to low. Let simmer for 45 minutes. Then remove the lid and fluff with a fork. Let it sit for an additional 5 minutes to finish absorbing the liquid.)

3. Once the rice is cooking, preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Coat the parchment paper with buttery cooking spray.

4. Cut the tofu into 1-inch squares and place in a large mixing bowl. In a small dish, mix together the soy sauce and cornstarch. Then drizzle the soy sauce mixture over the tofu chunks.

Tofu ready to bake on the pan.

5. Toss the tofu together with the soy sauce using your hands, until all the surfaces are covered. Then lay them out on the baking sheet. Lightly spray the tops with the buttery cooking spray. Bake for 25 minutes, until crispy and lightly browned.

6. In a large non-stick pan, stir together all the peanut sauce ingredients, peanut butter, 1 cup coconut milk, soy sauce, sugar free syrup, ginger and garlic.

7. About 8 minutes before rice is finished, turn heat on peanut sauce pan to medium. Stir everything together constantly, until smooth and creamy.

8. Pour the tofu into the peanut sauce and combine.

9. Divide the rice into 4 servings. Then divide the tofu and peanut sauce combination into 4 servings and use it to top the rice. Serve warm. (You can also put individual servings into freezer safe containers and freeze them for up to 3 months.)

Yield: 4 Servings

Peanut Tofu with Coconut Rice

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave on high for approximately 2 1/2 - 3 minutes. Keep the container open a little to allow steam to escape.

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