Ingredients
Scale
- 14 oz firm tofu, drained and pressed
- 1 can (13.5 oz) coconut milk
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 2 tablespoons soy sauce
- 1 tablespoon agave syrup (or honey)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
Instructions
- Step 1: Begin by cutting the pressed tofu into bite-sized cubes and set aside.
- Step 2: In a large bowl, combine the coconut milk, lime juice, lime zest, soy sauce, agave syrup, minced garlic, and ground ginger. Whisk until well blended.
- Step 3: Add the cubed tofu to the marinade, ensuring all pieces are evenly coated. Allow it to marinate for at least 30 minutes to absorb the flavors.
- Step 4: Heat a non-stick skillet over medium heat and add the marinated tofu along with the marinade. Cook for about 10-15 minutes, stirring occasionally until the tofu is golden brown and heated through.
- Step 5: Serve the creamy coconut lime tofu over rice or quinoa, garnished with fresh cilantro or additional lime zest if desired. Enjoy!
Notes
- For optimal freshness, store any leftover creamy coconut lime tofu in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the tofu in a skillet over low heat to prevent it from becoming rubbery, adding a splash of coconut milk if needed for creaminess. Serve the tofu atop a bed of fluffy rice or quinoa, and don't forget to sprinkle some fresh cilantro and additional lime zest for a burst of flavor and color. For an even richer taste, consider marinating the tofu overnight to enhance its absorption of the delicious coconut-lime flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American