Thai Baked Tofu and Coconut Rice
Marinated tofu with a spicy spinach and tomato sauce for dipping are offset by a creamy coconut rice.
- Serves: 4 persons
- 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
Step 1Remove 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 2Transfer 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 3Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 4Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
Step 5Bake in the preheated oven for 40 minutes, flipping halfway through.
Step 6Meanwhile, 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 7Meanwhile, 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 8Serve tofu and rice with spinach sauce on side for dipping.