How long does a Thai Coconut Tofu and Vegetable Rice Bowl take?

About 45 minutes in total: 10 minutes to press the tofu and prepare the vegetables, and 35 minutes to cook the rice, fry the tofu and simmer the coconut sauce.

Is the Thai Coconut Tofu and Vegetable Rice Bowl vegetarian?

Yes, it is vegetarian. Tofu, broccoli, carrots, peas and pepper are simmered in a coconut milk sauce with lime and Thai spices.

Why take the tofu out before adding the vegetables?

Browning it first and setting it aside keeps it crisp. It goes back into the coconut sauce only for the final few minutes.

How can I make the coconut tofu curry spicier?

Add sliced fresh red chilli with the garlic and ginger, or extra white pepper to the sauce. Taste before serving and balance with a squeeze of lime.

Can I use frozen vegetables in this coconut rice bowl?

Yes, frozen mixed vegetables and peas work well. Add them straight from frozen and simmer a couple of minutes longer in the coconut sauce.

Thai Coconut Tofu And Vegetable Rice Bowl Recipe

Name: Thai Coconut Tofu and Vegetable Rice Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Thai
Ingredients: - The Tofoo Co. Naked Tofu; 400 ml Ktc Coconut Milk 400ml; NaN Tilda Long Grain Rice; 640G Birds Eye Country Mixed Vegetables; 375G Birds Eye Garden Peas; - Biona Capers in Olive Oil; 50G Black Garlic Cloves, 50G; 65G Natoora Root Ginger; 100 g Yorkshire English Carrots 100G; 450G Pack'D Organic Broccoli Florets; 1 piece Yellow Bell Pepper; - Amoy Dark Soy Sauce; 1 Kg Funkin Lime Juice, 1Kg; - Greenfields Thai Seven Spice; 20G Thai "Hand" White Pepper Powder, 20G; 1 Bunch Coriander - Bunch

Thai cuisine · 641 calories

Thai Coconut Tofu and Vegetable Rice Bowl recipe

About this recipe

Delight in the bold and comforting flavors of Thai Coconut Tofu and Vegetable Rice Bowl! This dish combines jasmine rice, golden tofu cubes, and vibrant vegetables coated in a creamy coconut and spice-infused sauce. Perfect for a weeknight dinner, it’s both family-friendly and packed with nutrients. The tofu offers a hearty 84g of protein, while fresh veggies like carrots, broccoli, and bell peppers add fiber and essential vitamins. The rich coconut milk and fragrant Thai spices create a harmonious blend of creamy and aromatic flavors, making this a crowd-pleasing favorite. Quick to prepare and beautifully presented in a warm rice bowl, it’s the ideal choice for comfort cravings and a satisfying meal!

Ingredients

- The Tofoo Co. Naked Tofu
400 ml Ktc Coconut Milk 400ml
NaN Tilda Long Grain Rice
640G Birds Eye Country Mixed Vegetables
375G Birds Eye Garden Peas
- Biona Capers In Olive Oil
50G Black Garlic Cloves, 50G
65G Natoora Root Ginger
100 g Yorkshire English Carrots 100G
450G Pack'D Organic Broccoli Florets
1 piece Yellow Bell Pepper
- Amoy Dark Soy Sauce
1 Kg Funkin Lime Juice, 1Kg
- Greenfields Thai Seven Spice
20G Thai "Hand" White Pepper Powder, 20G
1 Bunch Coriander - Bunch

Instructions

1. Press the tofu for 10 minutes to remove excess moisture, then cut into bite-sized cubes.
2. Cook the jasmine rice according to package instructions and set aside, keeping it warm.
3. Heat olive oil in a large pan over medium heat and sauté minced garlic and grated ginger until fragrant, about 2 minutes.
4. Add the tofu cubes to the pan and cook until golden brown on all sides, about 5 minutes, then remove and set aside.
5. In the same pan, add sliced carrots, broccoli florets, and bell pepper; stir-fry for 5 minutes until slightly tender.
6. Pour in coconut milk, soy sauce, lime juice, Thai Seven Spice, and white pepper powder; stir well to combine.
7. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the vegetables to soften further.
8. Return the tofu to the pan and mix gently to coat with the coconut sauce; simmer for another 5 minutes.
9. Taste the sauce and adjust seasoning with more lime juice or soy sauce if needed.
10. Serve the coconut tofu and vegetable mixture over warm jasmine rice in bowls.
11. Garnish with chopped fresh coriander leaves before serving.

How to make Thai Coconut Tofu And Vegetable Rice Bowl

Press tofu and cook rice. Press the tofu for 10 minutes, then cut it into bite-sized cubes. Cook the jasmine rice according to the package instructions and keep it warm.
Brown the tofu. Sauté minced garlic and grated ginger in olive oil over medium heat for about 2 minutes. Add the tofu and cook for about 5 minutes until golden, then set aside.
Stir-fry the vegetables. Stir-fry sliced carrots, broccoli and bell pepper for 5 minutes, then add coconut milk, soy sauce, lime juice, Thai seven-spice seasoning and white pepper and simmer for 10 minutes.
Finish the sauce. Return the tofu to the pan, coat it in the coconut sauce and simmer for another 5 minutes. Adjust with more lime juice or soy sauce if needed.
Serve the bowls. Serve the coconut tofu and vegetable mixture over the warm jasmine rice in bowls, garnished with chopped fresh coriander leaves.

Frequently asked questions

How long does a Thai Coconut Tofu and Vegetable Rice Bowl take?: About 45 minutes in total: 10 minutes to press the tofu and prepare the vegetables, and 35 minutes to cook the rice, fry the tofu and simmer the coconut sauce.
Is the Thai Coconut Tofu and Vegetable Rice Bowl vegetarian?: Yes, it is vegetarian. Tofu, broccoli, carrots, peas and pepper are simmered in a coconut milk sauce with lime and Thai spices.
Why take the tofu out before adding the vegetables?: Browning it first and setting it aside keeps it crisp. It goes back into the coconut sauce only for the final few minutes.
How can I make the coconut tofu curry spicier?: Add sliced fresh red chilli with the garlic and ginger, or extra white pepper to the sauce. Taste before serving and balance with a squeeze of lime.
Can I use frozen vegetables in this coconut rice bowl?: Yes, frozen mixed vegetables and peas work well. Add them straight from frozen and simmer a couple of minutes longer in the coconut sauce.