Description
Skip the takeout and create your own tropical escape at home with this Tofu Coconut Rice Bowl – crispy, creamy, and ready in under 40 minutes!
Ingredients
Scale
- 1½ cups (300g) jasmine rice, rinsed and drained
- 1 can (13.5 oz/400ml) full-fat coconut milk
- ½ cup (120ml) water
- ¼ teaspoon salt
- 1 tablespoon (15ml) coconut oil
- 1 block (14 oz/400g) extra-firm tofu, pressed and cubed
- 2 tablespoons (30ml) soy sauce or tamari
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (15ml) cornstarch
- 1 teaspoon garlic powder
- 1 cup (150g) shredded carrots
- 1 cup (100g) thinly sliced cucumber
- 1 ripe avocado, sliced
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
- Sriracha or chili sauce (optional)
Instructions
- Press tofu by wrapping in paper towels and placing something heavy on top for 30 minutes. Cut into ¾-inch cubes.
- Toss tofu with soy sauce and sesame oil. Sprinkle with cornstarch and garlic powder and gently toss until evenly coated.
- Heat a large non-stick skillet over medium-high heat with 1 tablespoon oil. Arrange tofu in a single layer and cook undisturbed for 3-4 minutes until golden brown. Flip and cook for another 3 minutes until crispy on multiple sides.
- In a medium saucepan, combine rinsed rice, coconut milk, water, salt, and coconut oil. Bring to a gentle boil, then immediately reduce heat to lowest setting.
- Cover rice with a tight-fitting lid and cook for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for another 10 minutes. Fluff with a fork.
- While rice cooks, prepare vegetables: slice cucumber, shred carrots, slice avocado, chop cilantro, and slice green onions.
- Divide coconut rice among four bowls. Top with crispy tofu and arrange vegetables in sections around the bowl.
- Sprinkle with green onions and cilantro. Add a lime wedge to each bowl and drizzle with sriracha if desired.