Tofu Vegetable Coconut Rice Bowl Recipe

About this recipe

A fragrant mix of tofu, vegetables, and coconut rice, this dish offers a delightful balance of flavors and nutrients. Perfect for a satisfying lunch.

Ingredients

• 1 kg Basmati Rice
• 200 ml Coconut Milk
• 250 g Carrot
• 1 piece Yellow Bell Pepper
• 100G Oleo
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 10 minutes.
2. 2. Heat the cooking oil in a pan and add mustard seeds; let them splutter.
3. 3. Add curry leaves and sauté for 30 seconds to enhance the aroma.
4. 4. Add diced carrots, green beans, and red bell peppers to the pan and stir-fry for 5 minutes.
5. 5. Sprinkle turmeric powder, red chili powder, and cumin powder over the vegetables and mix well.
6. 6. Cut the tofu into cubes and add it to the pan, cooking for 3-4 minutes until lightly browned.
7. 7. Drain the soaked rice and add it to the pan with the cooked vegetables and tofu.
8. 8. Pour in the coconut milk, water, and salt, stirring gently to combine.
9. 9. Cover the pan with a lid and cook on low heat for 15 minutes or until the rice is fully cooked.
10. 10. Fluff the rice gently with a fork and let it rest for 5 minutes before serving.
11. 11. Garnish with additional curry leaves or a sprinkle of cumin powder, if desired.