Tofu Coconut Rice Bowl
Indulge in a vibrant Tofu Coconut Rice Bowl that combines crispy, golden tofu with creamy coconut rice and colorful vegetables. This nourishing dish is not only satisfying but also packed with protein and essential nutrients, making it perfect for busy weeknights or leisurely meals. With its tropical flavor profile and simple preparation, this bowl is a delightful plant-based option that will impress everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
- 1 cup firm tofu (pressed and diced)
- 1 cup jasmine or basmati rice (rinsed)
- 1 cup full-fat coconut milk
- 1 cup water
- 1 cup mixed vegetables (bell peppers, broccoli, snap peas)
- 3 tbsp low-sodium soy sauce
- 1 tbsp cooking oil
Instructions
- Cook the rice: In a saucepan, combine rinsed rice, coconut milk, and water. Bring to a boil over medium heat.
- Prepare the tofu: Heat oil in a non-stick skillet over medium-high heat. Add diced tofu and cook until golden brown on all sides (about 8-10 minutes).
- Sauté vegetables: Add mixed vegetables to the skillet during the last five minutes of cooking with the tofu.
- Season: Mix soy sauce with any additional seasonings you like (e.g., garlic powder). Pour over tofu and vegetables; stir well.
- Fluff the rice: Once cooked (15-18 minutes), let rice sit covered for five minutes before fluffing with a fork.
- Assemble: Serve coconut rice in bowls topped with sautéed tofu and vegetables.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 0mg