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Coconut Rice Bowls

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Creamy coconut rice meets crispy tofu, sautéed veggies, and fresh herbs in this vibrant and comforting bowl. A perfect balance of textures and flavors that’s both nourishing and satisfying.

Ingredients

Scale
  • 1 cup jasmine rice
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1/2 teaspoon salt
  • 14 ounces firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon cornstarch
  • 1 bunch asparagus, chopped
  • 1/2 cup green peas
  • 2 tablespoons fresh mint, chopped
  • 1/4 cup shredded coconut, toasted

Instructions

  1. Heat a non-stick skillet over medium-high for the tofu.
  2. In a saucepan, combine jasmine rice, coconut milk, water, and salt. Stir, bring to a boil, then reduce to low and cover.
  3. Press the tofu for at least 10 minutes, then cube it. Toss with soy sauce, maple syrup, and cornstarch.
  4. Sauté tofu in the skillet until golden on all sides. Remove, then lightly sauté asparagus and green peas.
  5. Let rice simmer covered for about 15 minutes, then fluff with a fork and let sit uncovered for 5 minutes.
  6. Toast shredded coconut in a dry skillet until golden. Chop fresh mint.
  7. Assemble bowls with a scoop of coconut rice, tofu, veggies, mint, and toasted coconut. Serve warm.

Notes

  • Rinse rice before cooking to prevent gumminess.
  • Use full-fat coconut milk for richness.
  • Customize with your favorite veggies or sauces.

Find it online: https://dishmio.com/coconut-rice-bowls/