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