Coconut Rice Bowl Veggies (Print Version)
Curried coconut rice with tofu, spring veggies, aromatic herbs, and a tangy, spicy sauce.
# Ingredients:
→ Coconut Rice
01 -
2 cups jasmine rice or other white rice
02 -
1 can coconut milk, 400ml or 13.5 oz
03 -
1 3/4 cups water
04 -
2 teaspoons yellow curry powder
05 -
1 teaspoon sea salt
06 -
1 teaspoon ginger, minced or grated
→ Sauce
07 -
2 tablespoons sriracha or sambal oelek, adjust to taste
08 -
1-2 tablespoons braggs liquid aminos or lite soy sauce (optional mix of fish sauce and braggs)
09 -
2 teaspoons coconut sugar or other sweetener
→ Tofu and Veggies
10 -
2 tablespoons coconut oil
11 -
16 oz tofu, cut into thick strips
12 -
4 garlic cloves, roughly chopped
13 -
2 teaspoons lemongrass, minced
14 -
1 teaspoon fresh ginger, minced or grated
15 -
1 pound asparagus or substitute vegetables like green beans, broccoli, snap peas, bell pepper, or carrots, cut into 1-inch julienne pieces
16 -
2 green onions, chopped
17 -
1/2 cup peas, rinsed if frozen
18 -
Juice of 1 lime, about 2-3 tablespoons
19 -
1/4 cup fresh cilantro, chopped
20 -
1/4 cup fresh mint, chopped
21 -
1/2 cup toasted coconut flakes, unsweetened
# Steps:
01 -
In a pot with a lid, add rice, coconut milk, water, curry powder, salt, and ginger. Cover with the lid, bring to a simmer, and cook for 20 minutes. Turn off heat and let sit, covered, until ready to serve.
02 -
Whisk together sriracha, braggs liquid aminos or soy sauce, and coconut sugar in a bowl.
03 -
Pat tofu dry and cut into thick strips. Heat a pan on medium-high heat, add 1 tablespoon coconut oil, salt, and pepper. Add tofu and sear for about 3 minutes on each side without moving. Set aside.
04 -
In the same pan, add 1 tablespoon coconut oil and sauté asparagus or other vegetables for 1 minute. Add garlic, lemongrass, ginger, and stir over medium heat for 3-4 minutes until vegetables are tender. Add green onions and 1 tablespoon water, scraping the pan to loosen residue. Cook for an additional minute.
05 -
Add tofu, sauce, peas, and lime juice to the pan, stirring to combine. Remove from heat and taste for seasoning, adding more braggs or soy sauce if needed.
06 -
Serve rice in bowls topped with sautéed tofu and vegetables. Add fresh cilantro, mint, and toasted coconut flakes as garnish.