Coconut Lime Tofu Recipe

 Imagine biting into perfectly crispy golden cubes of tofu coated in a luscious, creamy coconut lime sauce that’s both tangy and subtly sweet with just a hint of spice. This Coconut Lime Tofu transforms simple tofu into an absolutely crave-worthy dish that even devoted meat-eaters will love. The crispy exterior of the tofu contrasts beautifully with the silky coconut sauce, while fresh lime juice and zest add brightness that cuts through the richness. This recipe is a celebration of bold flavors inspired by Thai cuisine, combining creamy coconut milk, aromatic ginger and garlic, and that irresistible lime punch that makes every bite exciting. Whether you’re vegetarian, vegan, or simply looking to add more plant-based meals to your routine, this dish delivers on taste, texture, and satisfaction. Serve it over rice with vegetables for a complete meal that comes together in under 40 minutes.

Serving Quantity: 4 servings

Cooking Time: 35 minutes (plus 20 minutes for pressing tofu)

Nutrition Information (per serving):

1. Calories: 340
2. Protein: 16g
3. Fat: 24g
4. Carbohydrates: 18g
5. Fiber: 3g
6. Sugar: 6g
7. Sodium: 650mg

1. Gather Your Ingredients

For the tofu:

1. One 14-ounce block extra-firm tofu
2. Three tablespoons cornstarch
3. One teaspoon garlic powder
4. Half teaspoon salt
5. Quarter teaspoon black pepper
6. Three tablespoons vegetable oil for frying

For the coconut lime sauce:

1. One 13.5-ounce can full-fat coconut milk
2. Zest of two limes
3. Quarter cup fresh lime juice (about 2 to 3 limes)
4. Two tablespoons soy sauce or tamari
5. One tablespoon maple syrup or honey
6. One tablespoon fresh ginger, minced
7. Three garlic cloves, minced
8. One teaspoon red curry paste (or more for extra heat)
9. One tablespoon cornstarch mixed with two tablespoons water
10. Quarter teaspoon salt

For serving:

1. Cooked jasmine rice or brown rice
2. Fresh cilantro, chopped
3. Lime wedges
4. Sesame seeds, toasted
5. Red pepper flakes (optional)
6. Sliced green onions

2. Press the Tofu

Remove the tofu from its package and drain the liquid. Wrap the tofu block in a clean kitchen towel or several layers of paper towels. Place it on a plate and set a heavy object on top, such as a cast iron skillet, a few books, or a pot filled with water. Let the tofu press for at least 20 minutes to remove excess moisture. This step is crucial for achieving crispy tofu, as the drier the tofu, the crispier it will become when cooked. The tofu should feel noticeably firmer and the towels should be quite wet when you’re done pressing.

3. Cut and Coat the Tofu

Once the tofu is pressed, unwrap it and cut it into cubes about three-quarters to one inch in size. Try to make them relatively uniform so they cook evenly. In a large bowl, combine three tablespoons of cornstarch, one teaspoon of garlic powder, half a teaspoon of salt, and quarter teaspoon of black pepper. Add the tofu cubes to the bowl and gently toss them with your hands or a spatula until every piece is evenly coated with the cornstarch mixture. The cornstarch creates a light coating that will crisp up beautifully when fried and also helps the sauce cling to the tofu later.

4. Fry the Tofu

Heat three tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once the oil is shimmering and hot, carefully add the coated tofu cubes in a single layer, making sure not to overcrowd the pan. You may need to work in batches. Let the tofu cook undisturbed for about 3 to 4 minutes until the bottom develops a golden brown crust. Use a spatula to flip each cube to another side and continue cooking, turning occasionally, until all sides are crispy and golden brown. This should take about 12 to 15 minutes total. The patience to let each side properly brown is what creates that irresistible crispy texture. Transfer the crispy tofu to a paper towel-lined plate.

5. Prepare the Aromatics

In the same skillet, reduce the heat to medium and add a small drizzle of oil if the pan looks dry. Add the minced ginger and garlic, stirring constantly for about 30 seconds until fragrant. Be careful not to let them burn, as this will make the sauce bitter. The aromatics should smell amazing and fill your kitchen with that distinctive ginger-garlic aroma. If you’re using fresh lemongrass or Thai basil, this is also when you’d add those ingredients, though they’re optional for this recipe.

6. Make the Coconut Lime Sauce

Pour the entire can of coconut milk into the skillet with the aromatics. Shake the can well before opening to ensure the cream and liquid are combined. Add the lime zest, fresh lime juice, soy sauce, maple syrup, and red curry paste. Whisk everything together until well combined and the curry paste is fully dissolved. Bring the mixture to a gentle simmer over medium heat and let it cook for 3 to 4 minutes, stirring occasionally. The sauce should become fragrant and the flavors will start to meld together. Taste the sauce and adjust the seasoning. Add more lime juice for tartness, more maple syrup for sweetness, or more curry paste for heat.

7. Thicken the Sauce

In a small bowl, mix one tablespoon of cornstarch with two tablespoons of water to create a slurry. Make sure there are no lumps. While stirring the simmering coconut sauce constantly, slowly drizzle in the cornstarch slurry. Continue stirring for about 1 to 2 minutes until the sauce thickens to a nice coating consistency. It should be creamy and thick enough to cling to a spoon but not overly thick or gloppy. If the sauce becomes too thick, you can thin it with a splash of water or more coconut milk. If it’s not thick enough, let it simmer for another minute or two.

8. Combine and Finish

Add the crispy tofu cubes back into the skillet with the coconut lime sauce. Gently fold the tofu into the sauce, being careful not to break the cubes, until every piece is coated with that gorgeous creamy sauce. Let everything warm through together for about 2 minutes over low heat. This allows the tofu to absorb some of the sauce flavors while maintaining its crispy exterior. Remove from heat and taste one final time, adjusting with a pinch of salt or an extra squeeze of lime juice if needed.

9. Serve and Garnish

Spoon the coconut lime tofu over bowls of steamed jasmine rice or brown rice. The rice soaks up all that delicious sauce and complements the rich flavors perfectly. Garnish generously with fresh chopped cilantro, toasted sesame seeds, and sliced green onions. Serve with lime wedges on the side so everyone can add an extra squeeze of fresh lime juice if they want even more brightness. For those who like heat, offer red pepper flakes or extra red curry paste on the side. This dish is best served immediately while the tofu is still crispy and the sauce is warm.

Tips for Perfect Results

1. Don’t skip pressing the tofu. This single step makes the biggest difference between soggy tofu and perfectly crispy cubes that hold their texture.
2. Extra-firm tofu is essential for this recipe. Medium or soft tofu won’t crisp up properly and will likely fall apart when you try to flip it.
3. Make sure your oil is hot enough before adding the tofu. Test it by dropping in a small piece of tofu. If it sizzles immediately, the oil is ready.
4. Resist the urge to move the tofu around too much while it’s cooking. Let each side develop a proper crust before flipping.
5. Full-fat coconut milk is crucial for the right creamy texture and rich flavor. Light coconut milk will result in a watery, less flavorful sauce.
6. Fresh lime juice tastes exponentially better than bottled and is worth the small effort of squeezing real limes for this recipe.
7. For a complete meal, add vegetables like bell peppers, snap peas, broccoli, or bok choy to the sauce before adding the tofu back in.
8. If you’re meal prepping, store the crispy tofu and sauce separately. The tofu will stay crispier this way and you can reheat them together when ready to eat.
9. For an oil-free version, bake the coated tofu cubes on a parchment-lined baking sheet at 400 degrees Fahrenheit for 25 to 30 minutes, flipping halfway through.
10. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to help restore some of the tofu’s crispiness, though it won’t be quite as crispy as when freshly made.