Thai Baked Tofu and Coconut Rice

Thai Baked Tofu and Coconut Rice

Marinated tofu with a spicy spinach and tomato sauce for dipping are offset by a creamy coconut rice.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  4. Step 4

    Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
  5. Step 5

    Bake in the preheated oven for 40 minutes, flipping halfway through.
  6. Step 6

    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.
  7. Step 7

    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.
  8. Step 8

    Serve tofu and rice with spinach sauce on side for dipping.