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From the author: This Sweet Coconut Thai Tofu is quite easy to make and very flavorful. The mixture of sweet, sour, and spicy is just right and makes for a great dish. I put this over rice and garnished it with some green onions for a little color and crunch.

Quick note: I hate pressing tofu. I know it’s filled with water and you are better off pressing it. I almost always skip it … but not with this dish. A quick and easy way to get rid of the water is to prepare it as you see fit (for this recipe I cut the tofu into strips), place it in an absorbent hand towel, wrap it up, and then press down on it with your hands to soak up the water. It’s quick and no mess.

Finally, don’t be thrown off by the amount of sriracha in this dish. It evens out quite nicely with the sugar and coconut milk.

Ok. Enough chit chat. Let’s cook!

From Plant-Based on a Budget: This Sweet Coconut Tofu is next-level delicious. Creamy, spicy, sweet and sour, it has it all. If you’ve been frantically looking for ways to enjoy tofu (and are slightly terrified by its potential blandness), then this amazing recipe is for you. It goes so well with some simple steamed rice or rice noodles, it might become your daily dinner going forward.

sweet thai coconut tofu and rice in a bowl with chopsticks.
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Thai Flavors for the Win

The key to making tofu amazing is to coat it (and marinate it) with strong and aromatic flavors. Think of tofu like a sponge ready to absorb everything you pair it with (for long enough). This is why this Sweet Coconut Thai Tofu works so well, the Thai inspired flavors infuse the tofu and make it taste spectacular.

Have you ever tried flavoring your tofu with some international flavors?

Recommended Equipment:

Photos by Alfonso Revilla

sweet thai coconut tofu and rice in a bowl with chopsticks.

Sweet Coconut Thai Tofu

4.69 from 16 votes
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 5 servings
No time for bland tofu concoctions here! This delicious Sweet Coconut Thai Tofu is packed with amazing flavors and texture!

Ingredients 

  • 1 tablespoon of soy sauce
  • 1 ½ tablespoons of fresh lime juice, divided
  • 1 tablespoon of cornstarch
  • 1 (16-ounce) package of super firm tofu, pressed and sliced into strips
  • 2 tablespoons of vegetable or canola oil
  • 1 teaspoon of freshly grated ginger
  • 2 large garlic cloves, minced
  • ½ of a yellow onion, sliced
  • ½ cup of canned full-fat coconut milk
  • 1 tablespoon of sriracha
  • 1 tablespoon of sugar
  • Cooked rice, (optional)
  • Sliced green onion, for garnish (optional)
  • Cilantro, for garnish (optional)

Instructions 

  • In a medium bowl, whisk together the soy sauce, 1 teaspoon of lime juice, and cornstarch. Add the pressed tofu and gently coat the strips.
  • Heat 1 tablespoon of the oil in a pan and saute both sides of the tofu until browned, about 5 minutes a side.
  • Remove the tofu and add the other 1 tablespoon of oil. Add the ginger, garlic, and onions and saute for 2 to 3 minutes.
  • Add the tofu to the mixture and saute 2 to 3 minutes more.
  • Stir in coconut milk, sriracha, sugar, and 1 tablespoon lime juice and heat on high until the liquid begins to evaporate slightly and turns into a sauce. This should take from 1 to 3 minutes. Optionally, serve on rice with a green onion or cilantro garnish.

Video

Notes

A quick and easy way to get rid of the water is to prepare it as you see fit (for this recipe I cut the tofu into strips), place it in an absorbent hand towel, wrap it up, and then press down on it with your hands to soak up the water. It’s quick and no mess.

Nutrition

Calories: 148kcalCarbohydrates: 7gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 275mgPotassium: 89mgFiber: 1gSugar: 3gVitamin A: 7IUVitamin C: 5mgCalcium: 53mgIron: 1mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Jake
Course: Dinner, Lunch
Cuisine: Thai
Method: Stove
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Jake

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he’s still trying to figure it out…

More about Jake

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Comments

    1. Hi Mylah! The recipe doesn’t include fish sauce! Sorry about the confusion. The recipe has been updated! Hope you enjoy it 🙂