Turmeric-Coconut Tofu And Rice Bowl Recipe

Fusion cuisine

Turmeric-Coconut Tofu and Rice Bowl recipe

About this recipe

A gluten-free, vegetarian dinner featuring crispy baked tofu, fragrant turmeric-coconut rice, and fresh vegetables. Perfect for a wholesome and satisfying meal.

Ingredients

  • 150 g Spring Onion (Kandychi Path)
  • 400 Ml Chaokoh Coconut Milk
  • 200 g Bok Choy
  • 720 Ml Freshows Jalapeno Sliced
  • 3 pcs Cucumber Green
  • 250 g Organically Grown Green Capsicum
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 1 kg Whole Farm Grocery Sugar (Packet)
  • 1 pc (52 g) On1Y Paprika Powder
  • 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
  • 1 pc (100 g) Praakritik Organic Ginger Powder
  • 50 g Sakthi Curry Powder
  • 200 g Hello Tempayy Simply Natural Tempeh Crumbles
  • 500 ml American Garden Apple Cider Vinegar

Instructions

  1. 1. Rinse 1 1/2 cups of long-grain rice in a fine-mesh strainer until the water runs clear. Set aside in a bowl and cover with several inches of water.
  2. 2. In a large heavy pot, combine 1 1/2 cups coconut milk, 1 tablespoon ginger powder, 1 tablespoon curry powder, and 1 tablespoon sugar. Bring to a bare simmer for 10 minutes, covered.
  3. 3. Cut 500 g tempeh into large cubes and pat dry. Place tempeh cubes in a single layer on a parchment-lined baking sheet. Brush with 2 tablespoons mustard oil. Bake at 200°C (400°F) for 25-30 minutes, flipping halfway through, until golden and crispy.
  4. 4. Strain the rice from the water and rinse again until the water runs clear. Return the coconut broth to the pot, add the rice, and cover with water so the liquid is 1/2 inch above the rice. Cook the rice on medium-low heat, adding water if needed, until tender. When the rice is finished, fold in 4 cups chopped bok choy and cover the pot to keep warm.
  5. 5. In a separate skillet, heat 2 tablespoons mustard oil on high and add 2 thinly sliced spring onion, 1 chopped green capsicum, and 1 finely chopped jalapeño. Fry for 2-3 minutes until wilted, slightly crispy, and aromatic. Set aside.
  6. 6. To serve, add the rice and bok choy mixture to a plate or a wide, shallow bowl. Top with crispy baked tempeh, then the spring onion-green capsicum topping. Add slices of 1 cucumber, drizzle with apple cider vinegar, and garnish with 1/4 cup chopped cilantro.