Grilled Tofu And Veggie Rice Bowl Recipe

About this recipe

A hearty rice bowl featuring grilled tofu and colorful vegetables, seasoned with bold spices and a tangy lemon dressing.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - PLJ Lemon Juice Original Sharp 500ml
• 1 piece Yellow Bell Pepper
• NaN Aroy-D Coconut Milk
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 100 g Wijaya Coriander Seeds 100G
• 1 Kg Laila Basmati Rice
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• - Tata Salt

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water and soak it for 15 minutes.
2. 2. Cook the rice in a pot with 300 ml water until fluffy, then set aside covered.
3. 3. Slice the tofu into thick strips and marinate with turmeric, cumin, salt, and lemon juice for 10 minutes.
4. 4. Heat a grill pan, brush with olive oil, and cook tofu strips on medium heat until golden on both sides.
5. 5. Chop bell peppers and zucchini into bite-sized pieces and sauté in a pan with olive oil and black pepper for 5 minutes.
6. 6. In a small bowl, mix coconut milk with a pinch of salt and remaining lemon juice to create a light dressing.
7. 7. Assemble the rice bowl by layering cooked rice, grilled tofu, and sautéed vegetables.
8. 8. Drizzle the coconut milk dressing over the top and garnish with chopped coriander leaves.