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Supplies
Ingredients
For the Tofu + Rice
For the Honey Garlic Sauce
Directions
1
PREP: Preheat the oven to 400°F and line a sheet pan with parchment paper.
2
TOFU: Cut around the entire edge of the tofu packaging so the block sits in the container and the label lays on top.
3
TOFU: Using a spatula, press into the label, while draining the liquid out of the tofu. Continue until fully pressed.
4
TOFU: Wrap the tofu block in paper towels, place on a cutting board, and press a few times with the spatula.
5
TOFU: Cut the pressed tofu block into even 1/2-inch cubes, then transfer to a large bowl.
6
TOFU: Add to the bowl and toss to coat tofu:
- Cornstarch (2 tablespoon)
- Coconut Aminos (2 tablespoon)
- Olive Oil (2 tablespoon)
7
TOFU: Transfer the tofu to the prepared sheet pan and spread in one even layer.
8
BAKE: Bake until crispy and golden, 22 to 25 minutes.
9
PREP: Mince 5 cloves of garlic and set aside on a medium pan.
10
RICE: In the InstantPot, add and mix:
- Rice (2 cups – rinsed)
- Coconut Milk (13.5-ounce can or 1 1/2 cups)
- Salt (1 teaspoon)
11
RICE: Once cooked, add the lime juice and mix with a spatula to combine.
12
SAUCE: Whisk all of the sauce ingredients in the medium pan until evenly combined:
- Coconut Aminos (2/3 cup)
- Water (6 tablespoons)
- Honey (4 tablespoons)
- Garlic Cloves (10)
- Cornstarch (4 teaspoons)
13
SAUCE: Transfer the skillet to stove and cook over medium heat and bring to a simmer.
14
SAUCE: Stir constantly until the sauce has thickened, 2 to 4 minutes, then remove from the heat.
15
TOFU: Add the cooked tofu to the skillet and stir to fully coat with the sauce.
16
SERVE: Plate even servings of coconut rice and top with the tofu.
17
SERVE: Garnish with sliced green onion and additional lime juice, if desired.
Notes
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