Coconut Lime Rice Bowl with Crispy Tofu
Fragrant coconut lime rice topped with golden crispy tofu, sautéed greens, and a bright squeeze of lime. A satisfying, plant-based bowl that comes together in about 40 minutes.
15Prep min
25Cook min
40Total min
Serves 4Serves
AsianCuisine
EasyDifficulty
This coconut lime rice bowl is the kind of dinner that feels like a treat but comes together on a weeknight. The rice simmers in coconut milk with lime zest and a pinch of salt, turning fluffy and fragrant, while the tofu gets a crisp, golden crust in a hot pan. A quick sauté of greens and a shower of fresh herbs and scallions bring everything together.
I like to press the tofu while I start the rice, so the two tasks overlap and dinner lands on the table in about 40 minutes. The lime does double duty: zest goes into the rice for perfume, and the juice gets squeezed over the bowl at the end for a bright, clean finish. If you have leftover rice, this bowl is a great way to use it — just warm it with a splash of coconut milk and a little lime zest.
Feel free to swap the greens for whatever looks best at the market — baby spinach, chopped kale, or even sliced bok choy all work well. A handful of crunchy peanuts or toasted coconut flakes on top adds texture, and a drizzle of chili oil or sriracha gives it a gentle kick. It's a flexible, forgiving bowl that rewards you with big flavor.
I like to press the tofu while I start the rice, so the two tasks overlap and dinner lands on the table in about 40 minutes. The lime does double duty: zest goes into the rice for perfume, and the juice gets squeezed over the bowl at the end for a bright, clean finish. If you have leftover rice, this bowl is a great way to use it — just warm it with a splash of coconut milk and a little lime zest.
Feel free to swap the greens for whatever looks best at the market — baby spinach, chopped kale, or even sliced bok choy all work well. A handful of crunchy peanuts or toasted coconut flakes on top adds texture, and a drizzle of chili oil or sriracha gives it a gentle kick. It's a flexible, forgiving bowl that rewards you with big flavor.
Ingredients
- 1 1/2 cups jasmine rice, rinsed until water runs clear
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup water
- 1 teaspoon lime zest (from about 1 lime)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1 (14-ounce) block extra-firm tofu, drained and pressed for 15 minutes
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons neutral oil (such as avocado or grapeseed), divided
- 4 cups packed mixed greens (baby spinach, chopped kale, or bok choy)
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 2 scallions, thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup roasted unsalted peanuts, roughly chopped (optional)
- 1 tablespoon toasted coconut flakes (optional)
- Chili oil or sriracha, for serving (optional)
Instructions
- Rinse the rice in a fine-mesh strainer under cool water until the water runs clear. Drain well.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, lime zest, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed and the rice is tender.
- Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and season with additional salt to taste. Keep warm.
- While the rice cooks, cut the pressed tofu into 1-inch cubes and pat dry with a clean kitchen towel. In a medium bowl, toss the tofu with cornstarch, garlic powder, black pepper, and a pinch of salt until evenly coated.
- Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, for 8–10 minutes, until golden and crisp on all sides. Transfer to a plate lined with paper towels.
- Return the skillet to medium heat and add the remaining 1 tablespoon oil. Add the garlic and cook for 30 seconds, until fragrant. Add the greens and a pinch of salt and cook, tossing, for 2–3 minutes, until wilted and tender. Stir in the lime juice.
- To serve, divide the coconut lime rice among four bowls. Top with the crispy tofu and sautéed greens. Scatter over the scallions, cilantro, peanuts, and toasted coconut flakes, if using. Serve with lime wedges and chili oil or sriracha on the side.
Cook’s tips
- Press the tofu for at least 15 minutes to remove excess water — this is the key to getting a crisp crust.
- For extra-fragrant rice, add a bruised lemongrass stalk or a few kaffir lime leaves to the pot while it simmers, then remove before serving.
- If your skillet is small, cook the tofu in two batches so it browns instead of steaming.
Substitutions
- Use brown rice or basmati in place of jasmine; adjust the cooking time and liquid according to the package directions.
- Swap the tofu for tempeh or extra-firm pressed seitan.
- No coconut milk? Use 1 cup light coconut milk plus 1/2 cup water, or full-fat oat milk with 1 tablespoon coconut oil.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the rice and tofu separately in a skillet or microwave, adding a splash of water or coconut milk to the rice to keep it moist.
Frequently asked questions
Can I make this coconut lime rice bowl ahead of time?
Yes. Cook the rice and tofu, then store them separately in the refrigerator for up to 3 days. Reheat gently and assemble with fresh greens and herbs just before serving.
How do I get the tofu really crispy?
Press the tofu well, toss it in cornstarch, and cook it in a hot skillet with enough oil to coat the bottom. Don't crowd the pan — give the cubes space so they brown instead of steam.
Is this recipe gluten-free?
As written, it is gluten-free, but check your tofu and any optional sauces (like sriracha or chili oil) to make sure they don't contain gluten.
What other vegetables can I add?
Sliced bell peppers, snap peas, or shredded carrots are great additions. Sauté them with the greens or serve them raw for crunch.
