Coconut Rice Bowl with Sautéed Tofu & Vegetables
Serves
6
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
For the coconut rice:
14.8 oz (420 g) rice
14 oz (400 g) can coconut milk
14 fl oz (420 ml) water
2 tsp yellow curry powder
1 tsp sea salt
1 tsp ginger, minced or grated
14.8 oz (420 g) rice
14 oz (400 g) can coconut milk
14 fl oz (420 ml) water
2 tsp yellow curry powder
1 tsp sea salt
1 tsp ginger, minced or grated
For the sauce:
2 tbsp sriracha sauce
2 tbsp tamari sauce
2 tsp coconut sugar
2 tbsp sriracha sauce
2 tbsp tamari sauce
2 tsp coconut sugar
For the tofu:
2 tbsp coconut oil
1 lb (450 g) firm tofu
sea salt
black pepper
2 tbsp coconut oil
1 lb (450 g) firm tofu
sea salt
black pepper
1 lb (450 g) asparagus, cut into 1 in (2.5 cm) pieces
4 garlic cloves, roughly chopped
2 tsp lemongrass, minced
1 tsp fresh ginger, minced or grated
2 green onions, chopped
2.8 oz (80 g) green peas, defrosted in water, drained
juice of a lime
4 tbsp cilantro, chopped
4 tbsp mint, chopped
1.4 oz (40 g) toasted coconut flakes
Nutrition
(Per Serving)
Calories
493
Fats
22 g
Protein
16 g
Carbs
65 g
Instructions
- Place all the ingredients for the coconut rice into a large pot. Bring to a simmer, cover with a lid, and cook for 20 minutes. Then set the pot aside, with the lid on, until ready to serve.
- Place all the sauce ingredients together in a small bowl, whisk to combine, and set aside.
- Heat 1 tablespoon of coconut oil in a large skillet and place over medium-high heat. Add the tofu and season with salt and pepper. Sear the tofu for 3 minutes on each side until golden brown, then set aside.
- In the same skillet, add the remaining coconut oil and sauté the asparagus for a minute. Add the garlic, lemongrass, and ginger, stirring for 3 to 4 minutes until the vegetables are tender. Add the green onions and a tablespoon of water (scraping the pan to release any stuck pieces) and cook for an additional minute.
- Add the seared tofu back into the skillet along with the sauce, green peas, and lime juice, stirring to combine.
- To serve, divide the rice equally into bowls and a portion of the sautéed tofu and vegetables. Garnish with chopped mint, cilantro, and toasted coconut flakes.