Grilled Tofu with Bok Choy and Coconut Lime Sauce

I'm going to show you how to make tofu delicious. Tofu is a flavor absorber, which means the more delicious the sauce, the more delicious your tofu—and trust me, this sauce is really limey, really coconut-y, and so good.
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  • Level: Easy
  • Total: 1 hr
  • Active: 45 min
  • Yield: 4 servings
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Coconut Lime Sauce

2 cloves garlic

1 large shallot

1 stalk lemongrass

Zest of 2 limes

1 cup white wine

1 cup lime juice

1 13.5-oz can of coconut milk, refrigerated for at least 2 hours. Water strained off and reserved. Cream reserved separately.


1 block tofu, extra-firm

2 tablespoons extra-virgin olive oil

kosher salt

Bok Choy

2 tablespoons garlic, minced

2 tablespoons ginger, minced

6 cups baby bok choy

1/4 cup fresh herbs, chopped (Thai basil, parsley, cilantro)

2 tablespoons extra-virgin olive oil

2 tablespoons Water

Kosher salt, to taste


  1. For the lime coconut sauce: Mince the garlic as finely as possible to release all of its flavor, then place in the saucepan. Finely chop the shallot and place into the saucepan. Break down the lemon grass with the back of a knife, then run the knife up and down the stalk (to break down the fibers) and finely slice. Add the lime juice and zest followed by the wine. Bring to a boil, then reduce to a simmer and cook for about 30 minutes until the liquid has reduced to ¼ cup.
  2. For the grilled tofu: Press the water out of the tofu by placing it between two plates lined with paper towels. Weight it further by placing a heavy jar on the top place and rest for 30 minutes. When the tofu is pressed and firm slice it into four pieces, lengthwise. Heat a grill pan coated with olive oil and sear the tofu about 2 minutes on each side, lightly salting each side. Keep in a warm 300 F oven while finishing the dish.
  3. Finish the sauce: When the sauce has reduced to ¼ cup, strain it to remove the solids, then add liquid back into the pot. Pour off the liquid from the cold coconut milk and add the solid part into the pot. Stir, bring to a low simmer and set aside over very low heat.
  4. For the Bok Choy: Heat a skillet over high heat and add oil. Once the oil starts to heat and bubble, add the bok choy. Cook until wilted, about 1 minutes, then flip and cook the other side. Add water to finish cooking the bok choy. Add the ginger, garlic and a pinch of salt. Toss and finish with the herbs.
  5. Assemble the dish: Place the greens on a serving platter, followed by the warm tofu and the sauce. Any extra sauce can go into a small bowl on the side. Garnish with more fresh herbs and serve.
Mapo Tofu
Jerry Traunfeld

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