Coconut Rice Bowl
Ingredients
Coconut Rice
- 2 cups rice, (jasmine is nice but other white rice is fine.)
- 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 teaspoons ginger, minced or grated
Sauce
- 2 tablespoons sriracha (or sambal olek) Adjust to taste- start with less if you like less spice.
- 1–2 tablespoons braggs liquid aminos or lite soy sauce (use half fish sauce and half
- braggs if desired)
- 2 teaspoons coconut sugar (or other sweetener)
Tofu
- 2 tablespoons coconut oil
- 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 use green beans, broccoli, snap peas, bell pepper, carrots)
- 2 green onions, chopped
- 1/2 cup peas (frozen is fine just give a quick rinse under cool water to thaw quickly)
- juice of a lime, about 2-3 tablespoons
- 1/4 cup fresh cilantro
- 1/4 cup fresh mint
- 1/2 cup toasted coconut flakes (unsweetened)
Instructions
- Cook the Rice: In a pot with a lid, add rice, coconut milk, water, curry powder, salt, and 1 teaspoon ginger. With the lid on, bring to a simmer. And cook for 20 minutes. Turn heat off and let sit with lid on until ready to serve.
- Make the Sauce: Whisk together sriracha, braggs or soy sauce, and coconut sugar.
- Sear Tofu (or cook chicken, fish or shrimp if using): Pat tofu dry and cut into thick strips. Heat pan (we like cast iron) to med-high. Add 1 tablespoon coconut oil and a sprinkle of salt and pepper. Add tofu and sear for about 3 minutes without moving tofu around, flip over and sear for another 3 minutes. Set tofu aside.
- Sauté Veggies: In the same pan, add 1 tablespoon coconut oil sauté asparagus (or other vegetables) for about 1 minute. Add garlic, lemongrass, ginger and stir over medium heat for about 3-4 minutes, until asparagus is tender. Add green onions and 1 tablespoon of water scraping the pan to loosen all the stuck bits. Cook for another minute more.
- Combine: Add tofu, sauce, and peas, and lime juice stirring to combine. Remove from the heat. Taste for saltiness adding more braggs or soy sauce if needed.
- Serve: Place rice in the bowls with a scoop of the sautéed tofu and veggies. Liberally sprinkle mint, cilantro and coconut flakes on top.
Credit:
Sylvia Fountaine
https://www.feastingathome.com/about/