Tofu Coconut Rice Bowl
Yield: 4 servings
Materials
- 16 ounces extra firm tofu
- 1 cup long grain rice white or brown
- 2½ cups coconut milk
- ½ cup sweet chili sauce
- 2 tbsp toasted sesame oil
- 4 tbsp corn starch
- 2 cups pineapple chunks
- 1 cup spinach or bok choy
- 3 stalks green onion diced
- avacado sliced
Instructions
- Start by pressing the tofu either with a tofu press for at least 1 hour, or by hand by placing a clean towel under and over the tofu, and setting a heavy object on top of it.
- While the tofu is pressing, start the rice: add the rice to a large mesh strainer and rinse it for 30 seconds, then add it to a large saucepan with the coconut milk. Bring the mixture to a boil, then cover and reduce to a simmer and simmer for approximately 20 minutes until the rice is cooked.
- Meanwhile, cook the tofu. Place the pressed tofu onto a cutting board and slice it into cubes, then place the cubes into a plastic bag. Add 2 tablespoon sweet chili sauce and 4 tablespoon cornstarch, seal the bag, and shake to combine.
- Heat oil in a large, nonstick skillet over medium-high, then pan-fry the tofu on all sides until crispy, about 4-5 minutes, stirring consistently. Once cooked, move the tofu to one side of the skillet, add the spinach and sauté for 1 minute; remove from the heat.
- Assemble the bowls: place cooked rice into a bowl or bowls, then divide the tofu and bok choy. Add the pineapple, avocado and green onions, and drizzle the bowl with the remaining chili sauce.