Peaches DON’T just belong in dessert and this Glazed Peach Tofu with Coconut Rice is proof! Crispy air fried tofu is tossed with a sweet and spicy sauce made from fresh peaches, coconut aminos, and kickin red pepper flakes. Finished with chopped cilantro and served on a bed of fluffy homemade coconut rice. Now talk about eating good! I love that this dish uses what’s in season and redefines what fruit can be used for :)
Glazed Peach Tofu with Coconut Rice
- 1 package of firm tofu, frozen then thawed
- 1/3 cup peach purée
- 1/4 cup coconut aminos
- 1 shallot, minced
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tsp red pepper flakes
- 2 tbsp sesame oil
- 1/4 cup chopped cilantro
In a glass jar, whisk together the coconut aminos, peach purée, shallots, garlic, ginger, and chili flakes. Pour 1/3 of the sauce over the tofu and let sit 15 minutes or up to overnight in the fridge. Meanwhile, preheat your air fryer to 400 degrees Fahrenheit. Add the marinated tofu to the air fryer and fry until crispy, about 15 minutes. Then heat the oil in a large skillet over medium heat and add in the tofu. Pour in the remaining sauce, cooking until the sauce glazes the tofu and begins to caramelize, about 5 minutes. Remove from the heat and stir in the cilantro. Serve the tofu over rice, sprinkle on some sesame seeds and extra cilantro for garnish. Enjoy!
Coconut Rice:
- 1 (14 oz) can of coconut milk
- 1/2 cup water
- 1 cup long grain jasmine rice
Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes. Remove the lid and fluff the rice with a fork
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