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
Ingredients
- 1(15 ounce) container extra-firm tofu
- ¾cup water
- 1teaspoon beef base
- 1teaspoon hoisin sauce
- olive oil cooking spray
- 2cups baby spinach
- 1cup grape tomatoes, halved
- ¼cup sweet chili sauce
- ¼cup plain fat-free Greek yogurt
- 4teaspoons lime juice
- 4teaspoons habanero-infused extra-virgin olive oil
- 2teaspoons chopped fresh basil
- 1½ cups coconut milk
- 1cup jasmine rice
Instructions
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.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.Step 3
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.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.Step 5
Bake in the preheated oven for 40 minutes, flipping halfway through.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.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.Step 8
Serve tofu and rice with spinach sauce on side for dipping.