Creamy Coconut Rice with Tofu
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Recipe Overview
Overview
This Creamy Coconut Rice with Tofu recipe is a delightful blend of flavors and textures that will elevate your weeknight dinner. The crispy tofu, coated in a fragrant five spice blend, adds a satisfying crunch that pairs beautifully with the creamy coconut rice. The use of medium grain rice, such as Calrose or Arborio, ensures that the grains meld together, creating a luxurious mouthfeel that is both comforting and indulgent.
The preparation is straightforward, making it accessible for cooks of all skill levels. The tofu is crumbled rather than cubed, allowing for more surface area to absorb the spices and crisp up nicely in the pan. This technique not only enhances the flavor but also gives the dish a rustic charm.
As you sauté the vegetables and spices, the aroma fills the kitchen, making it hard to resist sneaking a taste. The addition of coconut milk and vegetable broth transforms the rice into a creamy base that perfectly complements the savory tofu. Finish it off with fresh herbs and a squeeze of lime for a bright, zesty finish.
This dish is not only delicious but also customizable. Feel free to swap out vegetables based on what you have on hand, making it a versatile option for any meal. Whether you’re serving it for a casual family dinner or a gathering with friends, this recipe is sure to impress and satisfy.
Recipe Details
Steps & Tips
Pat off excess water from a block of super firm tofu with a towel.
Slice the tofu into roughly four slabs.
Tear the tofu into chunks with your hands.
Tip: If you can't find super firm tofu, use extra firm tofu and press it for 10 to 15 minutes.
Mix onion powder, kosher salt, and Chinese five spice powder.
Toss the tofu with the spice mixture to coat evenly.
Tip: Crumbling tofu instead of slicing it allows for more flavor absorption and faster crisping.
Heat a couple tablespoons of oil in a large non-stick frying pan over medium high heat.
Add the coated tofu to the hot oil.
Cook the tofu until golden brown and slightly charred, stirring every two minutes.
Rinse 200 grams of medium grain rice until the water runs clear.
Tip: Use medium grain rice for a creamy texture; long grain rice will remain more distinct.
Chop three large carrots, thinly slice a red bell pepper, and prepare scallions, garlic, ginger, and a green chili pepper.
Tip: This recipe is customizable; feel free to swap vegetables based on what you have.
Tip: Save the dark green tops of scallions for garnish.
Tip: If allergic to peanuts, substitute with roasted cashews or roasted soybeans for crunch.
Drizzle oil into the pan and add scallions, garlic, ginger, chili pepper, and carrots.
Add five spice powder, white pepper, coriander, ground turmeric, and salt to the pan.
Tip: Stir constantly to prevent spices from sticking and burning; add broth if needed to deglaze.
Add the rinsed rice to the pan and toast briefly, coating it in the spice mixture.
Add one and a half cups of vegetable broth and one can of coconut milk.
Add the bell pepper, peanuts, tamari or soy sauce, and agave nectar.
Tip: Use agave nectar, sugar, or maple syrup to balance heat and spice.
Bring the mixture to a boil.
Cover the pan and bake in the oven at 375 degrees Fahrenheit for 20 minutes.
Add scallion greens, chopped cilantro, lime zest, and lime juice.
Tip: Lime juice and zest will brighten the dish; adjust to taste.
Give everything a stir and serve.
Ingredients
Ingredient: Soy
→ Substitution: Chickpea Tofu
Ingredient: Peanuts
→ Substitution: Roasted Cashews
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using super firm tofu creates a chewier texture that contrasts well with creamy rice.
- •Medium grain rice, like Calrose or Arborio, helps achieve a creamy texture in this dish.
- •Five spice powder adds a unique flavor profile that enhances the dish's overall taste.
- •Coconut milk not only adds creaminess but also balances the heat from spices.
