Thai Baked Tofu and Coconut Rice

Marinated tofu with a Thai flavored spicy spinach, tomato, and basil sauce for dipping are offset by creamy coconut rice.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 509 Calories

Ingredients

• 2 teaspoons chopped fresh basil
• olive oil cooking spray
• 1 cup grape tomatoes, halved
• 2 cups baby spinach
• 1 (15 ounce) container extra-firm tofu
• 1 teaspoon beef base
• 1 teaspoon hoisin sauce
• 4 teaspoons lime juice
• 4 teaspoons habanero-infused extra-virgin olive oil
• 1 cup jasmine rice
• 0.75 cup water
• 1.5 cups coconut milk
• 0.25 cup sweet chili sauce
• 0.25 cup plain fat-free Greek yogurt

Recipe Instructions

Step 1

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

Step 2

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 3

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 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.