Tangy Tofu Rice Bowl Recipe

About this recipe

This Tangy Tofu Rice Bowl is the perfect blend of flavor, nutrition, and simplicity for your midday meal. Combining protein-rich tofu, fragrant rice, and a medley of mixed vegetables, this dish is infused with the tangy goodness of Indian spices like turmeric and Buknu. Coconut milk adds a creamy texture while green chilies and fresh coriander bring a burst of freshness to every bite. With 28g of protein and 10g of fiber per serving, this meal supports your fitness goals and keeps you energized throughout the day. Easy to prepare in under an hour, it's ideal for busy weekdays or gym meal prep. Serve it warm and savor the balance of textures and flavors — a wholesome choice for lunch that won't disappoint!

Ingredients

• - Fresh Tofu
• 1 kg Rice
• - Frozen Mixed Vegetables
• 250 ml Real Thai Unsweetened Coconut Milk
• - Ginger Powder
• 100 g Garlic - Single Clove
• 20 g Turmeric Powder
• 25G Kp Mut Suk Mas
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• - Rock Salt

Instructions

1. 1. Rinse the rice thoroughly and cook in 300 ml of water until tender, then set aside.
2. 2. Cut the tofu into cubes and pat dry to remove excess moisture.
3. 3. Heat oil in a pan over medium heat and sauté the tofu cubes until golden and slightly crispy.
4. 4. Add chopped garlic, green chili, and ginger powder to the pan, stirring for 2 minutes until aromatic.
5. 5. Mix in turmeric powder and Buknu spice blend, ensuring the tofu is evenly coated.
6. 6. Add frozen mixed vegetables to the pan and cook for 5 minutes, stirring occasionally.
7. 7. Pour in coconut milk and simmer for 5 minutes until the vegetables are tender and the flavors meld together.
8. 8. Season the mixture with rock salt to taste, ensuring the balance of flavors.
9. 9. Serve the tofu and vegetable mixture over the warm cooked rice.
10. 10. Garnish with freshly chopped coriander leaves for added freshness and flavor.