Coconut Rice Bowl with Sautéed Tofu & Vegetables

Sautéed Tofu & Vegetable bowl

Sautéed Tofu & Vegetable bowl

Coconut Rice Bowl with Sautéed Tofu & Vegetables

Indulge in a culinary adventure that combines vibrant flavors and wholesome ingredients with our Coconut Rice Bowl featuring Sautéed Tofu and Vegetables.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine vegan
Servings 6 people
Calories 439 kcal

Ingredients
  

For the coconut rice

  • 420 g rice
  • 400 g coconut milk can
  • 420 ml water
  • 2 tsp yellow curry powder
  • 1 tsp sea salt
  • 1 tsp ginger minced or grated

For the sauce

  • 2 tbsp sriracha sauce
  • 1-2 tbsp tamari sauce
  • 2 tsp coconut sugar

For the tofu

  • 2 tbsp coconut oil
  • 450 g firm tofu
  • sea salt & black pepper

For the Vegetables

  • 450 g asparagus cut into 1”(2.5cm) pieces
  • 4 garlic cloves roughly chopped
  • 2 tsp lemongrass minced
  • 1 tsp fresh ginger minced or grated
  • 2 green onions chopped
  • 80 g green peas defrosted in water, drained
  • juice of a lime
  • 4 tbsp cilantro chopped
  • 4 tbsp mint chopped
  • 40 g coconut flakes toasted

Instructions
 

What you need to do

  • Place all the ingredients for the coconut rice into a large pot. Bring to a simmer, cover with a lid and cook for 20 minutes. Then, set the pot aside, with the lid on, until ready to serve.
  • Place all the sauce ingredients together in a small bowl, whisk to combine and set aside.
  • Heat one tablespoon of coconut oil in a large skillet and place it over medium-high heat. Add the tofu and season with salt and pepper. Sear the tofu for 3 minutes on each side until golden brown, then set aside.
  • Add the remaining coconut oil and sauté the asparagus in the same skillet for a minute. Add the garlic, lemongrass, and ginger, stirring for 3-4 minutes until the vegetables are tender. Now add the green onions and a tablespoon of water, scraping the pan to release any stuck pieces and cooking for another minute.
  • Add the seared tofu back into the skillet along with the sauce, green peas and lime juice and stir to combine.
  • To serve, divide the rice equally into bowls, adding a portion of the sautéed tofu and vegetables. Garnish with chopped mint, cilantro and toasted coconut flakes.

Notes

Nutritional Value

  • Kcal: 493
  • Fats:22g
  • Carbs: 65g
  • Protein: 16g
  • Fibre: 7g

This meal is also

  • Dairy-Free
  • Gluten-Free
  • Meal Prep Friendly
  • Vegan
Keyword healthy, plant-based, vegan, vegetables

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