Coconut Lime Tofu Skillet — Irresistible Pantry-Friendly Weeknight Dinner

A silky coconut-lime glaze coats crisped tofu for a fast, cozy skillet that shines with pantry staples.

Prep Time	Cook Time	Total Time	Servings
15 min	12 min	27 min	4 servings

Intro

This Coconut Lime Tofu Skillet is designed for busy nights when you want something aromatic and satisfying from ingredients you likely have on hand. The sauce builds quickly in a single pan, turning tofu into a glossy, flavorful centerpiece. Lime brightness and coconut cream balance the savory depth for a comforting bite.

The Best Tofu for This Recipe

• Extra-Firm

  Pros: Holds shape beautifully and crisps nicely in the pan. Cons: Requires pressing to remove moisture for best texture.

• Firm

  Pros: Easier to handle and press less; retains a good bite. Cons: Softer edges if not pressed well.

• Pressed vs Unpressed

  Pros: Pressed tofu develops crisper edges and a silkier sauce coating. Cons: Adds 10–15 minutes; unpressed is quicker but can be softer in the skillet.
  When to choose: If you want crisp edges and a drier texture, press; if you’re short on time, use a firm block and skip long pressing.

Other Ingredients (and Helpful Swaps)

• Tomatoes
  Role: Bright acidity to lift the sauce. Swap tip: Add 1/2 cup diced cherry tomatoes toward the end for a pop of color.
• Onion
  Role: Aromatic base; sweetness balances lime. Swap tip: Red onion or shallots add a milder bite.
• Garlic
  Role: Fragrant backbone; layers with ginger. Swap tip: Use 1 teaspoon garlic paste if fresh cloves are limited.
• Red Pepper
  Role: Colorful crunch and gentle sweetness. Swap tip: Yellow or green pepper or a handful of sliced carrots for variety.
• Pasta
  Role: Optional base to stretch the meal. Swap tip: Serve over cooked jasmine rice, quinoa, or zucchini noodles (zoodles) if you’d rather skip grains.
• Herbs
  Role: Fresh brightness and aroma. Swap tip: Cilantro is classic here; if you don’t have it, finish with chopped parsley or Thai basil.

Ingredients

Sauce

• 13.5 oz (400 ml) coconut milk, full-fat
• 2 Tbsp (30 ml) fresh lime juice
• 1 Tbsp (15 ml) soy sauce or tamari
• 1 tsp (5 ml) fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp (2.5 ml) chili flakes, adjust to heat preference
• 3/4 tsp kosher salt (to start; add more to taste)
• 1 tsp (5 ml) neutral oil
• Cornstarch slurry: 1 tsp cornstarch + 1 Tbsp water (for thickening, optional)

Tofu & Vegetables

• 14 oz (400 g) extra-firm tofu, pressed and cubed
• 1 small onion, diced
• 1 medium red bell pepper, sliced
• 2 cups (60 g) fresh greens (spinach or kale), optional

Finish

• Zest of 1 lime (optional)
• 2 Tbsp (8 g) fresh cilantro, chopped (for garnish)

Pasta/Base (optional)

• 2 cups (320 g) cooked jasmine rice or 8 oz (225 g) gluten-free pasta (optional base)

Directions

1. Prepare tofu and aromatics (15 min)
   Press or drain the tofu well, then cut into 1-inch cubes. Mince garlic and grate ginger; dice onion and slice pepper. Heat a large skillet with 1 teaspoon oil over medium-high heat.

2. Sear tofu until edges look glossy (4–5 min)
   Add tofu to the hot skillet in a single layer. Let it blister and turn golden on two sides, about 4 minutes total. Flip once and cook another 1–2 minutes, then remove to a plate.

3. Sauté onion and pepper (3–4 min)
   In the same skillet, add a touch more oil if needed. Cook the onion until translucent, about 2 minutes, then add the pepper and cook until it just begins to soften, 1–2 minutes more.

4. Make the coconut-lime sauce (2–3 min)
   Return the tofu to the skillet. Stir in coconut milk, lime juice, soy sauce, garlic, and ginger. Bring to a gentle simmer and cook 6–8 minutes, until the sauce coats the tofu with a silky sheen.

5. Thicken and finish (1–2 min)
   If you like a thicker sauce, whisk in a quick cornstarch slurry (1 tsp cornstarch mixed with 1 Tbsp water) and simmer until glaze-like. Taste and adjust salt; if desired, add lime zest.

6. Garnish and serve (1–2 min)
   Turn off the heat and scatter cilantro. Serve the skillet with a base of cooked rice or gluten-free pasta, if using, and finish with a lime wedge.

How to Store Leftovers

• Refrigerate in an airtight container within 2 hours of cooking; consumes best within 3 days.
• Reheat on the stove over low heat, stirring gently, until heated through, or microwave in short 30–45 second bursts, stirring between.
• Coconut milk may separate slightly when cold; stir to reincorporate before reheating. Do not leave leftovers at room temperature for more than 2 hours.

What to Serve With Coconut Lime Tofu Skillet

• Steamed jasmine rice or cauliflower rice: A neutral base that soaks up the limey coconut sauce.
• Sautéed greens (spinach or kale) with a splash of soy: Adds a fresh, savory balance.
• Cucumber-lime slaw: A crisp, zippy salad that echoes the citrus notes.

Variations & Tips

• Spicy upgrade: Add an extra pinch of chili flakes or a drizzle of chili oil after cooking.
• Creamier option: Stir in 1–2 tablespoons coconut cream toward the end for a richer sauce.
• Gluten-free-friendly: Use tamari instead of soy sauce.
• Quick version: Skip pressing the tofu and dice it smaller; it will be softer but still flavorful.
• Fresh herb swap: Cilantro shines here, but basil or parsley also work well for a different aroma.

Enjoy Your Coconut Lime Tofu Skillet

This dish comes together in a single skillet and finishes with a bright lime kiss. Enjoy the crisp-tender bite of the tofu, the silky coconut-lime sauce, and the quick, cozy vibe of a weeknight dinner that tastes like a treat. Enjoy your Coconut Lime Tofu Skillet tonight.