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