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a bowl with coconut lime tofu with herbs, with basmati rice and red bell peppers, topped with herbs and lime zest

Coconut Lime Tofu

Diana Kostrov
A vibrant, comforting blend of creamy coconut, zesty lime, and gently spiced tofu. It’s quick, healthy, and full of balanced flavor — perfect for easy weeknights or anyone craving comfort food!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, stew
Cuisine comfort food, Indian
Servings 4 servings

Equipment

  • Oven
  • Baking tray
  • Large deep pan or wok

Ingredients
 

Tofu
  • 400 g tofu
  • 1 tbsp low-sodium soy sauce (or tamari, coco aminos)
  • Black pepper
  • 2-3 tbsp red lentil flour
Vegetables
  • ½ zucchini
  • A handful of spinach
  • A few parsley stems
  • 3 limes
Sauce
  • 2 tsp diced Ginger
  • 500 ml coconut milk
  • 1 tbsp gochujang
  • 1 tbsp maple syrup
  • 2 tbsp low-sodium soy sauce
  • ½ tbsp smoked paprika
  • 1 tsp ras el hanout
  • 2 tsp ground ginger
  • Pinch of salt
Other
  • 1 tbsp sesame oil (for frying)

Instructions
 

  • Preheat oven to 180°C (fan) / 355°F (convection). For a conventional oven, use 200°C / 390°F.
  • Prep the tofu – Remove excess moisture from tofu: press with a towel and weight for 20–30 min / boil in salted water for 10 min / freeze-thaw and squeeze. Break into medium chunks, toss with soy sauce and pepper, then coat lightly in lentil flour.
  • Bake the tofu – Spread on a lined tray and bake for 20 minutes, stirring halfway. It should be sligolden and firm outside, soft inside. The goal is for the tofu to have a firm outer layer that will hold the sauce and soak up its flavor, while staying soft inside—so don’t over bake.
  • Prep the veggies – Slice the zucchini lengthwise into thirds, then crosswise into medium but not thick pieces. Roughly chop the parsley and spinach leaves. Grate the zest of two limes and squeeze the juice of three limes.
  • Start the sauce – Heat sesame oil in a wide pan over medium-high heat. Add ginger and fry briefly (don’t burn), then add zucchini.
  • Add spices – Once zucchini softens and browns, stir in smoked paprika, ras el hanout, and a pinch of salt.
  • Make it saucy – Once the zucchini is coated in the spices, add gochujang, shake the coconut milk well, pour it in, then stir in maple syrup and soy sauce. Mix until smooth and cohesive. After that, add lime zest and freshly squeezed lime juice. Stir well.
  • Simmer with tofu – Add the baked tofu to the pan and let it gently simmer in the sauce for 5-10 minutes, stirring every minute, allowing it to soak up the flavors.
  • Finish with greens – Reduce heat, add spinach and parsley, and cook for one minute.
  • Serve – Garnish with extra parsley, lime wedges, and a touch more zest for brightness.

Video

Notes

  1. IBS-friendly tips: Use firm tofu (well-tolerated), swap gochujang for miso paste if you’re sensitive to spice, and skip onion/garlic as written.
  2. Gluten-free: Use tamari or coconut aminos instead of soy sauce.
  3. Nut-free: This recipe is naturally nut-free.
  4. Storage: Keeps well for 4–5 days in the fridge.
  5. Versatility: Try it with rice noodles, jasmine rice, or steamed greens. Add chili flakes or extra lime for a flavor boost.