By: Ella Pendlington, Staff Writer

While I’m not a vegetarian nor a vegan, I try to incorporate plant-based meals into my diet. Eating plant-based food comes with many benefits, decreased greenhouse gas emissions and biodiversity loss are some of them, according to Science Direct. 

This flavourful, coconut-lime tofu is a great comfort meal. For anyone who doesn’t like tofu, I promise you just haven’t found a good recipe! Tofu is high in amino acids and protein, vitamins, and minerals, which helps reduce cholesterol. It is affordable — a block is typically under $5 — and incredibly versatile. Inspired by a recipe from an Instagram cooking account, Secrets of Liya, this dish comes together in roughly 30 minutes and is a small way you can promote environmental sustainability while nourishing your body. I like to serve this recipe over white jasmine rice, but I think it would also be great over sen lek noodles. This recipe makes four servings. I hope you enjoy this recipe as much as I do!

Ingredients: 

Tofu:

• 1 tbsp avocado oil 
• 1 or 2 blocks of firm or extra-firm tofu, cubed
• 1 tbsp soy sauce

Sauce:

• 1 tbsp avocado oil
• 1 clove garlic, minced 
• 1 tsp red pepper flakes
• 1 400 ml can coconut milk
• 1 tsp fresh ginger, grated
• 1 tsp salt 
• 1 tsp black pepper powder
• 2 tsp cayenne powder
• 2 tsp paprika powder
• 1 tsp onion powder
• 2 tsp dried parsley
• 1 lime, juiced

Toppings:

• 2 green onions, thinly sliced 
• 1 handful of cilantro, chopped
• Toasted sesame seeds
• Chili oil or chili miso

Instructions:

1. Boil water with a sprinkle of salt in a small pot. Cut the tofu into 2-inch cubes, and add to the boiling water for a couple minutes. (I recently learned of a method that uses osmosis to remove excess water and allows for the sauce to better absorb into the tofu).
2. Strain the tofu from boiling water and pat it dry. 
3. Heat up oil in a frying pan, then add the tofu and soy sauce. Cook on medium-high heat until the tofu is browned and crispy on the outside. 
4. Heat up oil in a small saucepan with garlic, ginger, and red pepper flakes. Add coconut milk and all the seasonings. Whisk over low-medium heat. Stir in lime juice. 
5. Add the tofu back to the pan and simmer the sauce with it for 2–3 minutes.
6. Serve over your rice or noodles and top with green onion, cilantro, toasted sesame seeds, and chili oil/chili miso to taste.