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Coconut Rice Bowl with Tofu, Veggies, and Fresh Herbs Recipe

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3.9 from 72 reviews

A flavorful and vibrant Coconut Rice Bowl featuring fragrant coconut rice, seared tofu, and sautéed asparagus infused with lemongrass, ginger, and a spicy-sweet sauce. Topped with fresh herbs and toasted coconut flakes, this dish offers a perfect balance of creamy, spicy, and fresh notes, ideal for a wholesome, satisfying meal.

Ingredients

Rice

  • 2 cups rice (jasmine preferred, but other white rice works)
  • 1 can coconut milk (about 400ml or 13.5 oz)
  • 1 3/4 cups water
  • 2 teaspoons yellow curry powder
  • 1 teaspoon sea salt (less if using table salt)
  • 1 teaspoon ginger, minced or grated

Sauce

  • 2 tablespoons sriracha (or sambal olek; adjust to taste)
  • 1-2 tablespoons Bragg's liquid aminos or lite soy sauce (or half fish sauce and half Bragg's if desired)
  • 2 teaspoons coconut sugar (or other sweetener)

Tofu and Veggies

  • 2 tablespoons coconut oil, divided
  • 16 oz tofu
  • 4 garlic cloves, roughly chopped
  • 2 teaspoons lemongrass, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 1 pound asparagus, cut into 1-inch julienne pieces (or substitute green beans, broccoli, snap peas, bell pepper, or carrots)
  • 2 green onions, chopped

Finishing Touches

  • 1/2 cup peas (frozen, rinsed to thaw)
  • Juice of a lime (about 2-3 tablespoons)
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1/2 cup toasted unsweetened coconut flakes

Instructions

  1. Cook the Rice: In a pot with a lid, combine rice, coconut milk, water, curry powder, salt, and 1 teaspoon ginger. Bring to a simmer with the lid on. Cook gently for 20 minutes, then turn off the heat and let it sit, covered, until ready to serve.
  2. Make the Sauce: Whisk together sriracha, Bragg's liquid aminos or soy sauce, and coconut sugar until well combined, adjusting the spice level to your preference.
  3. Sear the Tofu: Pat the tofu dry and cut into thick strips. Heat 1 tablespoon of coconut oil in a medium-high cast iron or nonstick pan. Season with a pinch of salt and pepper. Place tofu in the pan and sear undisturbed for 3 minutes, then flip and sear for another 3 minutes until golden and crisp. Remove tofu and set aside.
  4. Sauté the Vegetables: Using the same pan, add the remaining 1 tablespoon coconut oil. Sauté the asparagus (or chosen vegetables) for about 1 minute. Add garlic, lemongrass, and ginger, stirring over medium heat for 3-4 minutes until the asparagus is tender. Stir in green onions and a tablespoon of water, scraping the pan to loosen any browned bits. Cook an additional minute.
  5. Combine Ingredients: Return the tofu to the pan along with the prepared sauce, peas, and lime juice. Stir gently to combine and heat through. Taste and adjust saltiness by adding more Bragg's or soy sauce if necessary. Then remove from heat.
  6. Serve: Spoon the coconut rice into bowls. Top with the sautéed tofu and vegetables mixture. Garnish liberally with fresh mint, cilantro, and toasted coconut flakes for a burst of flavor and texture.

Notes

  • Jasmine rice is preferred for aromatic flavor, but other long-grain white rice varieties work well too.
  • Sriracha can be replaced with sambal olek or another chili paste if preferred.
  • For non-vegetarian variations, substitute tofu with chicken, fish, or shrimp using the same searing method.
  • Frozen peas should be rinsed briefly with cool water to thaw instead of cooking separately.
  • If fresh lemongrass is unavailable, use lemon zest or a small amount of lemongrass paste as a substitute.
  • Adjust the spice and salt levels to your preference, especially if using salted soy sauce or fish sauce.

Find it online: https://recipethrive.com/coconut-rice-bowl-with-tofu-veggies-and-fresh-herbs-recipe/