Ingredients
Scale
- 14 oz (400g) firm tofu, cubed
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Press the tofu to remove excess moisture, then cube.
- Marinate tofu with soy sauce, chili powder, and garlic powder for 10 minutes.
- Heat olive oil in a skillet over medium heat. Cook tofu until crispy, about 5-7 minutes per side.
- In a saucepan, combine coconut milk and lime juice. Simmer until slightly thickened, about 5 minutes.
- Add cooked tofu to the coconut sauce and stir to coat evenly.
- Garnish with fresh cilantro and serve hot over rice or noodles.
Notes
- You can adjust the spice level by adding more chili powder or fresh chili slices.
- Use full-fat coconut milk for a richer sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sauté and simmer
- Cuisine: Asian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 0mg