Description

This Coconut Rice Bowl is a vibrant, plant-based meal featuring curried coconut rice, crispy tofu, and fresh seasonal vegetables tossed in a spicy-sweet sauce. Packed with flavor, texture, and wholesome ingredients, this one-bowl meal is perfect for lunch, dinner, or meal prep. Topped with fresh herbs and toasted coconut flakes, it’s a tropical-inspired dish that’s nourishing, customizable, and sure to impress.

Ingredients

Coconut Rice:

2 cups rice (jasmine preferred, any white rice works)

1 can coconut milk (400 ml or 13.5 oz)

1 3/4 cups water

2 teaspoons yellow curry powder

1 teaspoon sea salt

1 teaspoon ginger, minced or grated

Sauce:

2 tablespoons sriracha or sambal oelek (adjust to taste)

1–2 tablespoons Bragg’s liquid aminos or lite soy sauce

2 teaspoons coconut sugar or other sweetener

Tofu and Veggies:

2 tablespoons coconut oil

16 oz tofu, cut into thick strips

4 garlic cloves, roughly chopped

2 teaspoons lemongrass, minced

1 teaspoon fresh ginger, minced or grated

1 pound asparagus, cut into 1-inch pieces (or green beans, broccoli, snap peas, bell peppers, carrots)

2 green onions, chopped

1/2 cup peas (frozen, rinsed under cool water)

Juice of 1 lime (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 Coconut Rice:
In a lidded pot, combine rice, coconut milk, water, curry powder, salt, and ginger. Bring to a simmer, cover, and cook 20 minutes. Let sit until ready to serve.
Prepare Sauce:
Whisk together sriracha, Bragg’s or soy sauce, and coconut sugar. Set aside.
Sear Tofu:
Pat tofu dry and cut into strips. Heat 1 tablespoon coconut oil in a pan over medium-high heat. Season tofu with salt and pepper and sear 3 minutes per side until golden. Remove and set aside.
Sauté Vegetables:
Add 1 tablespoon coconut oil to the same pan. Sauté asparagus (or chosen vegetables) for 1 minute. Add garlic, lemongrass, and ginger, cooking another 3–4 minutes until tender. Stir in green onions and a splash of water, cooking 1 more minute.
Combine Ingredients:
Add tofu back to the pan along with the sauce, peas, and lime juice. Heat through and adjust seasoning with soy sauce if needed.
Assemble the Bowl:
Scoop coconut rice into bowls. Top with tofu and vegetable mixture. Garnish with cilantro, mint, and toasted coconut flakes. Serve immediately.

Notes

Grain Swap: Brown jasmine rice, basmati, or quinoa. Adjust cooking liquid as needed.
Protein Options: Replace tofu with grilled chicken, shrimp, or fish.
Vegetable Flexibility: Broccoli, snap peas, bell peppers, carrots, spinach, cauliflower, or mushrooms.
Spice Control: Reduce sriracha or substitute a milder chili sauce.
Sweetener Alternatives: Use honey, maple syrup, or brown sugar instead of coconut sugar.
Nutty Crunch: Garnish with chopped cashews or peanuts.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian