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Thai Baked Tofu and Coconut Rice
Thai Baked Tofu and Coconut Rice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
180 minutes
Tasty marinated tofu paired with zesty Thai spinach-tomato-basil sauce, served with creamy coconut rice.
Ingredients:
  • 1 (15 ounce) container extra-firm tofu
  • 0.75 cup water
  • 1 teaspoon beef base
  • 1 teaspoon hoisin sauce
  • olive oil cooking spray
  • 2 cups baby spinach
  • 1 cup grape tomatoes, halved
  • 0.25 cup sweet chili sauce
  • 0.25 cup plain fat-free Greek yogurt
  • 4 teaspoons lime juice
  • 4 teaspoons habanero-infused extra-virgin olive oil
  • 2 teaspoons chopped fresh basil
  • 1.5 cups coconut milk
  • 1 cup jasmine rice
Instructions:
  • Slice tofu horizontally into 5 slices and drain excess liquid by pressing between paper towels with a heavy object for at least 1 hour or overnight.
  • Place the tofu in a deep dish. Combine water, beef base, and hoisin sauce. Pour the mixture over the tofu and let it marinate in the refrigerator for 1 hour.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) while you prepare a baking sheet with a cozy layer of parchment paper.
  • After draining the marinade, gently press tofu to remove excess liquid. Cut into 1-inch cubes and arrange on the baking sheet. Lightly coat with cooking spray.
  • Roast in the oven at the set temperature for 40 minutes, remembering to flip halfway through.
  • In a blender, mix together spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil until smooth. Chill sauce in the refrigerator.
  • Simmer coconut milk and rice in a saucepan until rice is tender and liquid is absorbed, about 20 to 25 minutes.
  • Present the tofu and rice alongside a flavorful spinach sauce for dipping.

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