Coconut Lime Tofu

40 minServes 4

Crispy baked tofu in a fragrant coconut-lime sauce, served over jasmine rice.

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prepPreheat oven to 400°F / 200°C
prepLine a baking sheet with parchment paper
300 g jasmine rice (dry)	Cook rice according to package directions				Serve over rice
375 g extra firm tofu, cubed	Toss tofu with oil, soy & cornstarch	Bake 400°F / 200°C, 20 min until crispy	Stir in tofu & lime juice	Finish with cilantro
1 tbsp avocado oil (or olive oil, for tofu)
1 tbsp soy sauce (for tofu)
1 tbsp cornstarch
1 tbsp avocado oil (or olive oil, for sauce)	Sauté oil, shallot, ginger & garlic, 1–2 min	Pour in coconut milk, soy, maple & paprika
1 shallot, diced
1 thumb ginger, minced
3 cloves garlic, minced
400 ml full fat coconut milk
1 tbsp soy sauce (for sauce)
1 tsp maple syrup
1 tsp paprika
2 limes, juiced
1 handful cilantro, chopped

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