Instant Pot Cilantro Lime and Crispy Tofu Basmati Rice

Name: Instant Pot Cilantro Lime and Crispy Tofu Basmati Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ cups (300 g) basmati rice, rinsed; 1¾ cups (420 ml) water; 14 oz (400 g) extra-firm tofu, pressed 10 minutes, cut into ¾-inch cubes; 3 tablespoons (45 ml) coconut oil; 2 teaspoons (4 g) lime zest, finely grated from 2 limes; 3 tablespoons (45 ml) fresh lime juice, from 2 limes; ¾ cup (15 g) fresh cilantro, loosely packed, roughly chopped; ¾ teaspoon (4 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 1 clove (5 g) garlic clove, minced

From the MyKitchenBank Kitchen

Fragrant basmati rice infused with lime zest and fresh cilantro, cooked in the Instant Pot and finished with crispy golden pan-fried tofu cubes. This Thai-inspired side delivers aromatic rice with textural contrast in under 30 minutes, making it ideal for weeknight meals alongside curries or stir-fries.

Prep: 15 min
Cook: 15 min
Wait: 10 min
Total: 40 min
Makes: 4 servings (about 3 cups rice with tofu)

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Steps

Before you start

Press your tofu between paper towels with a heavy pan for 10 minutes to remove excess moisture before cubing
Measure basmati rice and rinse under cold water in a fine-mesh strainer for 2 minutes until water runs clear
Zest the limes before juicing them; you'll need both zest and juice

1
Cook rice in Instant Pot
- Pour rinsed basmati rice into the Instant Pot (set to sauté, no lid).
- Add 1.75 cups (420 ml) water, lime zest, minced garlic, and 0.5 teaspoon salt.
- Stir well to combine.
- Lock the lid and set to high pressure for 8 minutes.
- When the cycle finishes, allow 10 minutes of natural pressure release, then quick-release any remaining pressure.
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Ready when: Rice is tender and water is absorbed, grains are separate when fluffed with a fork
Tip: Don't skip rinsing the rice—it removes excess starch and prevents mushiness in the Instant Pot.
2
Pan-fry tofu until crispy
- While the rice cooks, heat coconut oil in a 12-inch skillet over medium-high heat for 1 minute until shimmering.
- Add pressed tofu cubes in a single layer (work in batches if needed—don't crowd the pan).
- Let them sit undisturbed for 3 minutes until the bottoms turn golden, then stir gently and cook another 2–3 minutes until edges are crispy and light golden brown all over.
- Season with 0.25 teaspoon salt and 0.25 teaspoon black pepper.
- Transfer to a paper-towel-lined plate.
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Ready when: Tofu cubes are golden brown and crispy on multiple sides, not soft or translucent
Tip: Press your tofu well beforehand—any residual water will cause splattering and prevent browning. Resist the urge to stir constantly.
3
Finish rice with lime and cilantro
- Once the Instant Pot finishes and pressure has released, carefully open the lid.
- Fluff the rice gently with a fork.
- Drizzle 3 tablespoons (45 ml) fresh lime juice over the warm rice and fold in the chopped cilantro with a wooden spoon.
- Taste and adjust salt and pepper if needed.
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Ready when: Cilantro and lime juice are evenly distributed throughout the rice
Tip: Add the lime juice to warm rice so it absorbs the flavor; save a few cilantro leaves for garnish if desired.
4
Combine and serve
- Divide the cilantro-lime rice among four bowls or plates.
- Top each serving with crispy tofu cubes, distributing them evenly.
- Serve hot or at room temperature.
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Ready when: Dish is assembled and ready to serve

Good to know

Tips

Tofu quality matters: use a reputable brand of extra-firm tofu to ensure it holds together during pan-frying and pressing. Silken or soft tofu will fall apart.
For extra depth, toast the rice in the Instant Pot for 1–2 minutes on the sauté setting before adding water—this adds a subtle nutty note.
If your Instant Pot is smaller (3 quart), halve all ingredients and reduce water to 1.25 cups (300 ml); cook time stays the same.
Cilantro oxidizes quickly, so chop it as close to serving time as possible and add it to the hot rice rather than cooling it first.

Make ahead

Rice can be cooked up to 1 day ahead and refrigerated in an airtight container. Crispy tofu is best served fresh but can be pan-fried up to 4 hours ahead and reheated in a 375°F (190°C) oven for 5 minutes to restore crispness. Finish with fresh lime juice and cilantro just before serving.

Storage & reheating

Store leftover assembled dish in an airtight container in the refrigerator for up to 3 days. The rice and tofu keep separately for the same duration. Reheat rice gently in the microwave (1–2 minutes, stirring halfway) or in a pot over low heat with a splash of water. Reheat tofu in a 375°F (190°C) oven for 5 minutes to restore crispness. Do not freeze the crispy tofu as texture will suffer; you may freeze cooked rice for up to 1 month and thaw overnight in the refrigerator.

Substitutions

extra-firm tofu → Chickpeas or white beans (drained and patted dry). Reduce pan-frying time to 4–5 minutes total for chickpeas; they'll crisp faster than tofu.
coconut oil → Neutral vegetable oil (vegetable, canola, or peanut). Use the same amount; you'll lose the subtle coconut flavor but the crispness will be identical.
fresh cilantro → Fresh basil or mint (Thai basil preferred). Use the same amount; the brightness will shift but the herbaceous quality remains.
lime_zest_and_lime_juice → Lemon zest (1.5 teaspoons) and lemon juice (2 tablespoons). The dish will be slightly less fragrant but equally balanced in acidity.