Thai Baked Tofu and Coconut Rice
Description
Marinated tofu with a Thai flavored spicy spinach, tomato, and basil sauce for dipping are offset by creamy coconut rice.
Ingredients
•
1 (15 ounce) container extra-firm tofu
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3/4 cup water
•
1 teaspoon beef base
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1 teaspoon hoisin sauce
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olive oil cooking spray
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2 cups baby spinach
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1 cup grape tomatoes, halved
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1/4 cup sweet chili sauce
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1/4 cup plain fat-free Greek yogurt
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4 teaspoons lime juice
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4 teaspoons habanero-infused extra-virgin olive oil
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2 teaspoons chopped fresh basil
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1 1/2 cups coconut milk
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1 cup jasmine rice
Directions
1
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.
2
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.
3
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4
Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
5
Bake in the preheated oven for 40 minutes, flipping halfway through.
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.
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.
8
Serve tofu and rice with spinach sauce on side for dipping.