Coconut Rice Bowls
Ingredients
The rice
-
2
cups
jasmine rice
-
1
can
coconut milk
-
1¾
cups
water
-
2
teaspoons
yellow curry powder
-
1
teaspoon
sea salt
-
1
teaspoon
ginger, minced or grated
The sauce
-
2
tablespoons
sriracha
-
1–2
tablespoons
soy sauce
-
2
teaspoons
coconut sugar
The protein and vegetables
-
2
tablespoons
coconut oil
-
16
oz
tofu
-
4
cloves
garlic, roughly chopped
-
2
teaspoons
lemongrass, minced
-
1
teaspoon
fresh ginger, minced or grated
-
1
lb
asparagus, cut into 1 inch pieces
-
2
green onions
chopped
-
½
cup
peas
-
juice of 1
lime
lime juice
-
¼
cup
fresh cilantro
-
¼
cup
fresh mint
-
½
cup
toasted coconut flakes
Instructions
- Cook the rice by adding jasmine rice, coconut milk, water, curry powder, salt, and ginger in a pot. Bring to a simmer and cook for 20 minutes.
- Prepare the sauce by whisking together sriracha, soy sauce, and coconut sugar.
- Pat the tofu dry and cut it into thick strips. Prepare the vegetables.
- Sear the tofu in a heated pan with coconut oil, cooking for about 3 minutes on each side, then set aside.
- In the same pan, sauté the asparagus and other vegetables for about 1 minute, then add garlic, lemongrass, and ginger, cooking until tender.
- Combine the tofu, sauce, peas, and lime juice, stirring to mix well.
- Serve the rice in bowls topped with the sautéed tofu and vegetables, garnished with mint, cilantro, and coconut flakes.
Nutrition Facts (estimated)
Servings
6
Calories
373
Total fat
10.6g
Total carbohydrates
60.3g
Total protein
7.9g
Sodium
480.7mg
Cholesterol
0mg
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