Description

Delicious Coconut Rice Bowl is healthy and adaptable! Curried jasmine rice cooked in coconut milk topped with your choice of protein, and seasonal vegetables all tossed with a simple sauce, fresh cilantro, mint and toasted coconut flakes.

Ingredients

Units Scale

Coconut Rice

2 cups jasmine rice
13.5-ounce can of coconut milk
1 3/4 cups water
2 teaspoons yellow curry powder
1 teaspoon sea salt (less if using table salt)
1 teaspoon of ginger, grated

Sauce:

2 tablespoons sriracha (or sambal olek). Adjust to taste- start with less if you like less spice.
1-2 tablespoons Bragg's Liquid Aminos or Lite Soy Sauce (use half fish sauce and half soy sauce, if desired)
2 teaspoons coconut sugar (or other sweetener)

Tofu and Veggies

2 tablespoons coconut oil
16 oz firm tofu
1 pound asparagus, cut into 1 inch julienne pieces (or use green beans, broccoli, snap peas, bell pepper, carrots)
4 garlic cloves, roughly chopped
2 teaspoons lemongrass, minced
1 teaspoon fresh ginger, minced or grated
2 green onions, chopped
1 tablspoon water
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)

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Instructions

Cook the Rice: In a medium saucepan with a lid, add rice, coconut milk, water, curry powder, salt, and ginger. Cover, bring to a boil, lower heat to med-low, simmer for 20 minutes. Turn the heat off and let it sit with the lid on until ready to serve.
Make the Sauce: In a small bowl, whisk together sriracha, soy sauce, and coconut sugar.
Sear Tofu. Pat the tofu dry and cut into 1/2-inch-thick strips. Heat a large skillet over medium-high heat. Add 1 tablespoon of coconut oil and a sprinkle of salt and pepper. Add the tofu and sear for about 3 minutes without moving the 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, and 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. Add the peas, cook for another minute more.
Combine: Add tofu, sauce, and lime juice, stirring to combine. Remove from the heat. Taste for saltiness, adding more Bragg’s 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.

Notes

Rice: Use brown rice or white basmati (but follow the cooking directions on the package, using coconut milk as part of the required liquid and water for the rest).

Protein Options: sub chicken, shrimp – pan sear and season with salt and pepper, set aside.

Vegetable Options: green beans, broccoli, snap peas, colorful bell peppers, carrots, cauliflower, spinach, shiitakes, or salad turnips.

Leftovers will keep up to 4 days in an airtight container.

The nutritional information includes tofu, sauce, rice and veggies.

Nutrition

Serving Size: 1 cup rice with 1 cup tofu and veggies
Calories: 495
Sugar: 5.1 g
Sodium: 490.7 mg
Fat: 20.7 g
Saturated Fat: 15.1 g
Carbohydrates: 62.3 g
Fiber: 4.7 g
Protein: 15.7 g
Cholesterol: 0 mg