THAI BAKED TOFU AND COCONUT RICE

Thai Baked Tofu and Coconut Rice image

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

Provided by Amergin

Time 3h

Yield 4

Number Of Ingredients 14

Ingredients

1 (15 ounce) container extra-firm tofu
¾ cup water
1 teaspoon beef base
1 teaspoon hoisin sauce
olive oil cooking spray
2 cups baby spinach
1 cup grape tomatoes, halved
¼ cup sweet chili sauce
¼ cup plain fat-free Greek yogurt
4 teaspoons lime juice
4 teaspoons habanero-infused extra-virgin olive oil
2 teaspoons chopped fresh basil
1 ½ cups coconut milk
1 cup jasmine rice

Steps:

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.
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.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
Bake in the preheated oven for 40 minutes, flipping halfway through.
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.
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.
Serve tofu and rice with spinach sauce on side for dipping.

Nutrition Facts : Calories 508.5 calories, Carbohydrate 53.1 g, Fat 28.2 g, Fiber 3.1 g, Protein 15.6 g, SaturatedFat 17.5 g, Sodium 230.4 mg, Sugar 6.5 g