How to Make Thai Baked Tofu and Coconut Rice - A Step-by-Step Guide

Thai cuisine is known for its bold flavors, aromatic spices, and vibrant colors. One classic Thai dish that embodies these characteristics is Thai Baked Tofu and Coconut Rice. This dish is a delicious and satisfying blend of tender, marinated tofu baked to perfection, and fluffy coconut rice infused with fragrant Thai flavors.

What sets this recipe apart is the unique combination of ingredients that creates a truly unforgettable culinary experience. The tofu is marinated in a tantaliz...

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Ingredients

  • 1 (15 ounce) container extra-firm tofu
  • ¾ cup water
  • 1 teaspoon beef base
  • 1 teaspoon hoisin sauce
  • olive oil cooking spray
  • 2 cups baby spinach
  • 1 cup grape tomatoes, halved
  • ¼ cup sweet chili sauce
  • ¼ cup plain fat-free Greek yogurt
  • 4 teaspoons lime juice
  • 4 teaspoons habanero-infused extra-virgin olive oil
  • 2 teaspoons chopped fresh basil
  • 1 ½ cups coconut milk
  • 1 cup jasmine rice

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs
  • Servings: 4
  • Yield: 4 servings

  • Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
  • Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
  • Bake in the preheated oven for 40 minutes, flipping halfway through.
  • Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
  • Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Serve tofu and rice with spinach sauce on side for dipping.
  • Nutrition

    509 cal.

    • Total Fat: 28g
    • Saturated Fat: 18g
    • Sodium: 230mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 16g
    • Vitamin C: 14mg
    • Calcium: 408mg
    • Iron: 10mg
    • Potassium: 491mg

    Categories

    Thai recipes