coconut tofu

30-minute lemongrass coconut tofu noodle bowls make weeknight cooking feel effortless and indulgent. Skip the takeout this week in favor of these Asian-inspired, nutrient-packed bowls of bliss.

30-Minute Lemongrass Coconut Tofu Noodle Bowls

14-oz. block extra-firm tofu, drained

Tbsp. ginger

lemongrass paste*

garlic

honey

fish sauce

red pepper flakes

kosher salt

lime

coconut milk (divided)

baby bok choy

canola or coconut oil

cilantro leaves

Brown rice noodles

Place tofu on a paper-towel lined plate and press a paper towel over top to absorb excess water. Slice tofu into cubes.

Combine ginger, lemongrass paste, garlic, honey, fish sauce, red pepper flakes, salt, lime juice, and 1/4 cup of the coconut milk in a large bowl; mix well. Add tofu; gently toss to combine. Let stand 10 minutes.

Heat oil in a large skillet over medium-high. Add bok choy; cook until browned, 4 minutes. Reduce heat to medium; cover and cook until tender, 3 minutes. Remove bok choy from pan.

Increase heat to medium-high and add tofu mixture. Cook 6 to 8 minutes, stirring occasionally, until liquid reduces by half and tofu is lightly golden. Add remaining 3/4 cup coconut milk; cook 5 minutes.

To prepare, serve tofu mixture and bok choy over grain of choice. Garnish with fresh cilantro.

These baked coconut tofu tenders are an awesome vegan alternative to chicken tenders. They&#039;re crispy, they&#039;re full of flavor and great for dipping!

Baked Coconut Tofu Tenders

(14 oz) block extra firm tofu

coconut

rice crispy cereal (, crushed)

salt

pepper

coconut milk

tahini

lemon

hot sauce

gluten-free tamari

Water

Preheat the oven to 400ºF.

Place the tofu on a cutting board and cover it with a paper towel. Place a few heavy cookbooks on top of the paper towels and let the tofu sit for a good 20 minutes.

Once the tofu has been pressed, cut the tofu into strips. Set aside.

In a small bowl, combine the coconut, cereal, salt, and pepper. Stir to combine.

Prepare your "assembly line". Pour the coconut milk into a shallow dish. Start by dredging the tofu strips into the coconut milk, then transfer a strip to the coconut-cereal bowl and coat it with the mixture. Transfer the strip to a parchment paper-lined baking sheet and repeat with the other strips.

Bake for 20 minutes, then flip the tofu strips and bake for another 20 minutes more.

When ready to serve, quickly whip up the sauce. Combine everything in a small bowl and stir together with water as needed until you get a pourable texture.

https://content.jwplatform.com/videos/Fh0DKGOS.mp4

These baked coconut tofu tenders are an awesome vegan alternative to chicken tenders. They're crispy, they're full of flavor and great for dipping!

This Creamy Coconut Lime Tofu makes for a great vegan dinner. This creamy, sour, and spicy tofu tastes great over steamed rice or noodles.

Creamy Coconut Lime Tofu

chillies

shiitake mushrooms

ginger

shallots

firm tofu

2tbsp light soy sauce

1/2tbsp palm sugar sugar

red chillies, sliced

Thai

3tbsp neutral flavoured oil, e.g. sunflower/rapeseed/vegetable

1tbsp cornflour (this is cornflour for UK readers and corn starch

1/2tsp salt

First start by deseeding the dried chillies, this...

First start by deseeding the dried chillies, this will be very easy to do and can be done by hand

Then place the dried chillies and dried mushrooms...

Then place the dried chillies and dried mushrooms into a heat resistant bowl. Pour over boiling water to submerge, then cover the bowl and allow to sit for 15 minutes

After soaking, transfer the chillies and mushrooms to...

After soaking, transfer the chillies and mushrooms to a food processor or blender. Along with the shallots, garlic, and ginger. Add 3-4 tablespoons of the soaking water from the mushrooms and chillies to help the food processor/blender process the aromatics

Blitz the mixture to form a chilli paste,...

Blitz the mixture to form a chilli paste, this won't take long at all

Then chop up the firm tofu into bite...

Then chop up the firm tofu into bite sized pieces and place into a mixing bowl along with 1tbsp of the oil, the salt, and the cornflour (this is cornflour for UK readers, corn starch for US readers)

Gently mix everything together until the tofu is...

Gently mix everything together until the tofu is evenly coated, and air fry at 185'C/365'F for 15 minutes, flipping them over half way. They should be crispy and golden all over

Whilst the tofu is air frying, place the...

Whilst the tofu is air frying, place the remaining 2tbsp of oil into a pan and place over a medium-low heat. Sauté the chilli paste for 2-3 minutes to cook out the rawness from the aromatics

Then turn the heat down to low and...

Then turn the heat down to low and add in the coconut milk. Fill up the empty coconut milk tin half way with water and swish around (no coconut milk waste!) and pour this into the pan as well

Also add in the soy sauce, sugar, and...

Also add in the soy sauce, sugar, and lime zest from half of the lime. Simmer everything on a low heat for around 2-3 minutes

Add all of the tofu to the coconut...

Add all of the tofu to the coconut sauce along with the sliced fresh red chillies, the Thai basil/coriander, and a squeeze of lime juice from half of the lime. Simmer for just a minute or so to heat through

Serve over steamed rice or any noodles of...

Serve over steamed rice or any noodles of choice

https://mediavine-res.cloudinary.com/video/upload/ssr20kya0bj3ywif8xmh.mp4

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Top Tags

30-Minute Lemongrass Coconut Tofu N...

Baked Coconut Tofu Tenders

Creamy Coconut Lime Tofu

Top 3 coconut tofu recipes from across the web

The most viewed coconut tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-Minute Lemongrass Coconut Tofu N...

Baked Coconut Tofu Tenders

Creamy Coconut Lime Tofu

The most viewed coconut tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine