Vegan coconut rice recipe with tofu
Tofu is a mainstay in vegan diets, but its mild flavor often leaves people wanting more. This is where spices can truly work their magic. This Coconut Rice and Spicy Tofu recipe is designed to deliver a symphony of flavors while being accessible to those unfamiliar with bold spices.
Ingredients
- 150 grams Tofu Cut into cube pieces
- 1/2 tbsp Salt Better to use himali's salt or sea salt
- 1 tbsp Spices better to use Chiness spices
- 1/2 tbsp Onion Finely chopped
- 2 Carrots Finely chopped
- A Bunch of Chinese Scallions
- 2 Cloves of garlic
- 30 gram Cashews Cut in small pieces
- 1/2 tbsp Coriander
- 1/4 tbsp Turmeric
- 1 tbsp Brown sugar
- 1/2 glass Coconut milk You can make yourself at home or get organic coconut milk
- 100 gram Thick rice
- 1/2 inch fresh ginger
- 1/2 tbsp Black paper
- 1/3 Yellow bell paper Fine chopped
Instructions
- Remove the Tofu from the packet and wipe any excess moisture using a paper towel. Cut the tofu block into 4 equal slabs. Add the Tofu chunks to a bowl.
- Take a plate and create the spice mix by adding a teaspoon of onion powder, some turmeric powder, red chili, a heaping teaspoon of salt, and a teaspoon of Chinese spice mix. Add the spice mix to the bowl with tofu and mix gently be careful to not break the Tofu chunks.
- Heat 2 tablespoons of neutral oil in a pan and add the tofu chunks once the oil heats up. Let the tofu chunks fry to a golden brown surface and avoid mixing them too frequently. Once the tofu chunks get a crispy golden brown char on the surface, turn off the gas and remove the pan.
- I suggest using thick rice and avoiding thin-grained rice as we want the texture to be creamy and mushy. I will give you some options for the rice and you can choose if you desire. Take 1/2 cup (100 gm) of rice in a bowl and rinse it under water to remove all the starch from the rice.
- Next, thoroughly wash the carrots. Remove the roots of the carrot and cut them into small chunks. You do not need to peel the carrots if they are cleaned and scrubbed properly. Cut the scallions into small pieces. Peel and finely chop the garlic pieces. Peel the ginger and use a grater to grate the ginger. To add some heat, Chop the Cashews into small crunchy pieces. Add some oil to a pot and heat it on medium heat. Once the oil is heated, add the carrots, ginger, garlic, scallions, and to the pot. Add some salt to this veggie mix. These ingredients go in first as they need some time to soften.After about three minutes, we will add some spices to this mix to turn up the flavors. Take a combination of the following to create a spice mix:1. 1/2 Teaspoon of Chinese spice2. 1/2 Teaspoon of black Pepper powder3. 1/2 Teaspoon of coriander4. 1/4 Teaspoon of turmeric5. 1/4 teaspoon of salt6. 1/3 of Yellow bell paper
- Add this spice mix to the pot and stir constantly to prevent the spices from sticking to the bottom. Next, add the cleaned rice to this Pot and mix well so the rice is completely coated with the spice mix. Now add 1.5 cups of water. Then add the coconut milk to this Pot. The addition of coconut milk adds a touch of sweetness and richness to this recipe and also helps cut some of the heat from the spices. Add some yellow bell pepper to the Pot along with the chopped cashews. Now add 1 teaspoon of brown sugar to balance the flavors.Let the mixture in the bowl come to a boil. Once the mixture starts boiling, reduce the flame and add the tofu to the Pot. Give it a mix and cover the pot. Let it cook for 20 minutes in a very low flame.
