This Peanut Tofu with Coconut Rice is a rich, flavorful, takeout-inspired vegan dinner that comes together in about 30 minutes. Crispy baked tofu is coated in a creamy peanut sauce made with coconut milk, soy sauce, maple syrup, ginger, garlic, and fresh lime juice, then served over fluffy coconut rice for a satisfying meal that tastes comforting, fresh, and restaurant-worthy.
It is simple enough for a busy weeknight but flavorful enough to make again and again. The tofu gets golden and crispy in the oven, the sauce is creamy and savory with a little sweetness, and the coconut rice makes the whole bowl feel extra cozy.
Why You’ll Love This Peanut Tofu Recipe
- Ready in about 30 minutes
- Vegan and dairy-free
- Easy to make gluten-free
- Rich, creamy, and satisfying
- Better than takeout
- Perfect for meal prep
- Great with steamed veggies
- Made with simple pantry ingredients
- Kid-friendly and family-friendly
- Packed with plant-based protein
What Makes This Dish So Good?
This recipe has two delicious parts: crispy tofu and creamy coconut rice.
The tofu is pressed, tossed with soy sauce and cornstarch, then baked until golden and crisp around the edges. Once baked, it gets coated in a silky peanut sauce that is savory, sweet, tangy, and full of flavor.
The coconut rice is soft, fluffy, and lightly creamy from full-fat coconut milk. It pairs perfectly with the peanut tofu and soaks up all that extra sauce.
Together, they create a warm, comforting bowl that feels like your favorite takeout meal but is easy to make at home.
Ingredients
For the Crispy Baked Tofu
- 2 blocks extra-firm tofu, 14 ounces each, pressed
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons cornstarch
- Oil spray, for baking
For the Coconut Rice
- 1 cup uncooked white rice
- ½ cup full-fat coconut milk
- 1¼ cups water
- Pinch of salt
For the Peanut Sauce
- ½ cup creamy peanut butter
- 1 cup full-fat coconut milk
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons maple syrup
- 2 teaspoons fresh grated ginger
- 2 garlic cloves, minced
- 2 tablespoons fresh lime juice
Optional Toppings and Sides
- Chopped cilantro
- Crushed peanuts
- Lime wedges
- Steamed broccoli
- Steamed kale
- Stir-fried vegetables
- Red pepper flakes
- Green onions
Ingredient Notes
Tofu
Extra-firm tofu works best because it holds its shape and becomes crispy when baked. Pressing the tofu removes extra moisture and helps it brown better.
If you use vacuum-packed super-firm tofu, you can usually skip the pressing step.
Soy Sauce
Low-sodium soy sauce adds savory flavor without making the dish too salty. For a gluten-free version, use tamari or gluten-free soy sauce.
Cornstarch
Cornstarch helps create a light, crispy coating on the tofu. It is the secret to getting that golden baked texture without deep frying.
Coconut Milk
Full-fat coconut milk gives both the rice and the sauce a rich, creamy texture. It adds a subtle sweetness that balances the savory peanut sauce.
Peanut Butter
Use creamy peanut butter for the smoothest sauce. Natural peanut butter also works, but you may need to stir the sauce a little longer to make it smooth.
Maple Syrup
Maple syrup adds gentle sweetness and balances the saltiness of the soy sauce and the tang of the lime.
Ginger and Garlic
Fresh ginger and garlic give the sauce bold flavor and make it taste bright, aromatic, and fresh.
Lime Juice
Fresh lime juice cuts through the richness and brings the whole peanut sauce to life.
How to Make Peanut Tofu with Coconut Rice
Step 1: Press the Tofu
Wrap the tofu blocks in paper towels or a clean kitchen towel.
Place a plate or pan on top, then add something heavy, such as books or cans.
Let the tofu press for at least 30 minutes.
This step helps remove extra water so the tofu can bake up crispy.
Step 2: Prepare the Tofu
Preheat the oven to 400°F.
Line a large baking sheet with parchment paper and lightly spray it with oil.
Cut the pressed tofu into bite-sized cubes or rectangles.
Place the tofu in a large bowl.
Drizzle with soy sauce and gently toss to coat.
Sprinkle with cornstarch and toss again until all pieces are lightly coated.
Step 3: Bake the Tofu
Arrange the tofu in a single layer on the prepared baking sheet.
Lightly spray the tops with oil.
Bake for about 25 minutes, or until the tofu is crispy and lightly golden.
Step 4: Make the Coconut Rice
While the tofu bakes, rinse the rice until the water runs mostly clear.
Add the rice, coconut milk, water, and a pinch of salt to a medium pot.
Bring to a boil, then reduce the heat to low.
Cover and simmer for about 18 minutes, or until the rice is tender and the liquid is absorbed.
Turn off the heat and fluff the rice with a fork.
Step 5: Make the Peanut Sauce
In a large pan over medium heat, add the peanut butter, coconut milk, soy sauce, maple syrup, grated ginger, minced garlic, and lime juice.
Stir constantly until the sauce becomes smooth, creamy, and warm.
This usually takes about 5 to 10 minutes.
If the sauce becomes too thick, add a splash of water or coconut milk to loosen it.
Step 6: Coat the Tofu
When the tofu is done baking, carefully add it to the pan with the peanut sauce.
Gently stir until every piece is coated in the sauce.
Step 7: Serve
Spoon the coconut rice into bowls.
Top with peanut tofu.
Garnish with chopped cilantro, crushed peanuts, lime wedges, or green onions.
Serve with steamed broccoli, kale, or your favorite vegetables if desired.
Tips for the Best Peanut Tofu
Press the Tofu Well
The drier the tofu, the crispier it will become in the oven.
Use Extra-Firm Tofu
Soft or silken tofu will not work for this recipe because it will fall apart.
Do Not Crowd the Pan
Spread the tofu in a single layer so the edges can crisp instead of steam.
Stir the Sauce Often
Peanut butter can thicken quickly, so keep stirring until the sauce becomes smooth.
Add Liquid if Needed
If the peanut sauce gets too thick, add water, coconut milk, or a splash of vegetable broth.
Serve Immediately
The tofu is best when freshly coated in the warm peanut sauce.
What to Serve with Peanut Tofu
This peanut tofu is delicious with coconut rice, but you can also serve it with:
- Jasmine rice
- Brown rice
- Quinoa
- Rice noodles
- Steamed broccoli
- Roasted cauliflower
- Stir-fried bell peppers
- Edamame
- Snap peas
- Cucumber salad
- Shredded cabbage
- Lettuce wraps
Variations
Gluten-Free Peanut Tofu
Use tamari or gluten-free soy sauce instead of regular soy sauce.
Spicy Peanut Tofu
Add sriracha, chili garlic sauce, red pepper flakes, or cayenne pepper to the peanut sauce.
Nut-Free Version
Use sunflower seed butter or tahini instead of peanut butter. The flavor will be different, but still creamy and delicious.
Air Fryer Tofu
Air fry the coated tofu at 400°F for about 12 to 15 minutes, shaking halfway through, until crisp.
Pan-Fried Tofu
Cook the tofu in a skillet with a little oil until golden on all sides, then toss with the peanut sauce.
Extra Veggie Version
Add steamed broccoli, carrots, bell peppers, or snap peas to the pan when coating the tofu with sauce.
Can I Use Brown Rice?
Yes. Brown rice works well, but it takes longer to cook.
For brown coconut rice, combine:
- 1 cup brown rice
- ½ cup coconut milk
- 1½ cups water
- Pinch of salt
Simmer for about 40 minutes, or until tender and the liquid is absorbed.
Can I Make This Without Coconut Milk?
Yes. If you are allergic to coconut or do not like the flavor, you can use unsweetened cashew milk, almond milk, soy milk, oat milk, or a dairy-free cream.
The rice and sauce will be lighter and less creamy, but still tasty.
Storage Instructions
Store leftover peanut tofu and coconut rice in separate airtight containers in the refrigerator for up to 4 days.
The sauce will thicken as it chills, so add a splash of water or coconut milk when reheating.
Reheating Instructions
Reheat the tofu and sauce in a skillet over low heat until warm.
Add a little water or coconut milk to loosen the sauce.
You can also reheat in the microwave in 30-second intervals, stirring between each interval.
Can You Freeze Peanut Tofu?
The peanut sauce can be frozen, but the tofu texture may change after thawing. If you do freeze it, store in an airtight container for up to 2 months.
Thaw overnight in the refrigerator and reheat gently with a splash of water or coconut milk.
Frequently Asked Questions
Can I Fry the Tofu Instead of Baking It?
Yes. You can pan-fry or air-fry the tofu if you prefer. Both methods work well.
What Can I Use Instead of Peanut Butter?
Almond butter, cashew butter, sunflower seed butter, or tahini can be used. Each one will slightly change the flavor.
Can I Make This Recipe Gluten-Free?
Yes. Use tamari or gluten-free soy sauce.
Can I Add Vegetables?
Absolutely. Broccoli, kale, bell peppers, carrots, edamame, snap peas, and cauliflower all pair beautifully with the peanut sauce.
Is This Recipe Good for Meal Prep?
Yes. Store the tofu, rice, and sauce separately if possible for the best texture.
Can I Use Light Coconut Milk?
Yes, but the sauce and rice will be less creamy. Full-fat coconut milk gives the best texture.
Recipe Information
Prep Time: 5 minutes
Cook Time: 25 minutes
Tofu Pressing Time: 30 minutes
Total Active Time: 30 minutes
Servings: 6
Nutrition Notes
Nutrition will vary depending on the brand of tofu, peanut butter, coconut milk, and soy sauce used.
This dish is naturally dairy-free, vegan, and high in plant-based protein. Use tamari to make it gluten-free.
Final Thoughts
This Peanut Tofu with Coconut Rice is creamy, cozy, flavorful, and easy enough for a weeknight dinner. The crispy tofu, rich peanut sauce, and fluffy coconut rice make every bite satisfying.
It is the kind of recipe that feels comforting and special but does not require complicated ingredients or a long cooking process. Serve it with veggies, extra lime, and crushed peanuts for a simple homemade dinner that tastes better than takeout.