Thai Coconut Tofu Bowl With Lemongrass Rice Recipe

About this recipe

Indulge in the vibrant flavors of a Thai Coconut Tofu Bowl with Lemongrass Rice, designed as a delicious vegetarian lunch option that's perfect for gym-goers and food enthusiasts alike. This dish pairs marinated tofu cooked in a creamy coconut sauce with fragrant jasmine rice infused with aromatic lemongrass. Fresh vegetables like mooli radish and carrots add crunch and color, while a garnish of coriander and a hint of lime juice elevate the meal to a restaurant-quality experience. Packed with 81 grams of protein and balanced with carbs and healthy fats, this bowl is perfect for fueling your energy and aiding muscle recovery after a workout. Prepare it in under an hour for a satisfying, hearty lunch that will keep you energized throughout the day.

Ingredients

• 100 g Ginger - 100g
• - Amoy Dark Soy Sauce
• 400 ml Ktc Coconut Milk 400ml
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 100 g Yorkshire English Carrots 100G
• 300G Clearspring Organic Tofu, 300G
• - Greenfields Thai Seven Spice
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 114G Sliced Lemongrass, 114G
• 20G Thai "Hand" White Pepper Powder, 20G
• NaN Fresh Coriander Bunch
• 1 Garlic Bulb - 1 Each
• 200 g Pickd Organic Limes 3 Pack
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Press 300 g of firm tofu to remove excess moisture, then cut it into bite-sized cubes.
2. 2. Mix 200 ml coconut milk, 1 tsp Thai seven spice, 2 tbsp soy sauce, the juice of 1 lime (about 1 tbsp), and 1/2 tsp white pepper powder in a bowl to create the marinade.
3. 3. Marinate the tofu cubes in the coconut milk mixture for 15 minutes, ensuring they are well coated.
4. 4. Rinse 200 g of jasmine rice thoroughly and set aside to soak for 10 minutes.
5. 5. Add 10 g of sliced lemongrass to a pot with the rinsed rice and 400 ml of water.
6. 6. Cook the rice with the lemongrass for 12-15 minutes until tender, then fluff with a fork and pick out any large pieces of lemongrass.
7. 7. Heat 1 tbsp olive oil in a large pan and sauté 2 minced garlic cloves and 15 g of grated ginger until fragrant.
8. 8. Add the marinated tofu and its marinade to the pan and cook for 8-10 minutes, stirring occasionally, until lightly browned and the sauce has thickened.
9. 9. Thinly slice 1 carrot (about 100 g) and 1 mooli radish, then steam them for 5-6 minutes until tender but still slightly crisp.
10. 10. Serve the lemongrass rice in bowls and top with the cooked tofu and steamed vegetables.
11. 11. Garnish with a handful of freshly chopped coriander and an extra squeeze of lime juice for added freshness.

How to make Thai Coconut Tofu Bowl With Lemongrass Rice

1. Marinate the tofu. Press the tofu and cut it into bite-sized cubes. Mix coconut milk, Thai seven spice blend, soy sauce, lime juice and white pepper powder, then marinate the tofu for 15 minutes.
2. Cook the lemongrass rice. Rinse the jasmine rice and soak it for 10 minutes. Bruise the lemongrass stalks, add them to a pot with the rice and water, cook until tender, then fluff and discard the stalks.
3. Cook the tofu. Heat olive oil in a large pan and sauté minced garlic and grated ginger until fragrant. Add the tofu and cook for 8-10 minutes, stirring occasionally, until lightly browned and heated through.
4. Steam the vegetables. Thinly slice the carrots and mooli radish, then steam them until they are tender but still slightly crisp, ready to go on top of the bowls.
5. Assemble and garnish. Serve the lemongrass rice in bowls topped with the tofu and steamed vegetables. Garnish with freshly chopped coriander and an extra squeeze of lime juice.

Frequently asked questions

How long does a Thai Coconut Tofu Bowl with Lemongrass Rice take?

About 45 minutes: 15 minutes of prep including pressing and marinating the tofu, and 30 minutes of cooking.

Is a Thai Coconut Tofu Bowl with Lemongrass Rice vegetarian?

Yes, it is vegetarian. The protein is silken firm tofu marinated in coconut milk, soy sauce, lime and Thai spice.

Why do I need to press tofu before marinating it?

Pressing squeezes out water so the tofu soaks up the coconut marinade and browns in the pan instead of steaming. Wrap it in a clean towel under a weight for a few minutes.

How do I flavour rice with lemongrass?

Bruise the stalks with the back of a knife, cook them in the pot with the jasmine rice, then remove them before serving. The rice picks up a gentle citrus aroma.

How can I make the coconut tofu bowl spicier?

Add sliced fresh red chilli with the garlic and ginger, or a spoon of chilli paste to the marinade. Extra white pepper also lifts the heat without masking the coconut.