Vegan Coconut Rice Bowls
Ingredients
Coconut rice
- 2 cups rice (jasmine or other white rice)
- 1 can coconut milk (about 400ml or 13.5 oz)
- 1 3/4 cups water
- 2 teaspoons yellow curry powder
- 1 teaspoon sea salt (less if using table salt)
- 1 teaspoon ginger, minced or grated
Sauce
- 2 tablespoons sriracha (or sambal oelek), adjust to taste
- 1–2 tablespoons Bragg's liquid aminos or lite soy sauce (use half fish sauce and half Bragg's if desired)
- 2 teaspoons coconut sugar (or other sweetener)
Tofu and veggies
- 2 tablespoons coconut oil
- 16 oz tofu
- 4 garlic cloves, roughly chopped
- 2 teaspoons lemongrass, minced
- 1 teaspoon fresh ginger, minced or grated
- 1 pound asparagus, cut into 1 inch julienne pieces (or use green beans, broccoli, snap peas, bell pepper, carrots)
- 2 green onions, chopped
- 1/2 cup peas (frozen is fine, rinse under cool water to thaw)
- juice of a lime, about 2-3 tablespoons
- 1/4 cup fresh cilantro
- 1/4 cup fresh mint
- 1/2 cup toasted coconut flakes (unsweetened)
Preparation
In a pot with a lid, add rice, coconut milk, water, curry powder, salt, and ginger. Bring to a simmer with the lid on and cook for 20 minutes. Turn off the heat and let sit with the lid on until ready to serve.
Whisk together sriracha, Bragg's liquid aminos or soy sauce, and coconut sugar to make the sauce.
Pat the tofu dry and cut into thick strips. Heat a pan to medium-high, add 1 tablespoon coconut oil, a sprinkle of salt and pepper, then add tofu and sear for 3 minutes without moving. Flip and sear for another 3 minutes, then set aside.
In the same pan, add 1 tablespoon coconut oil and sauté asparagus for 1 minute. Add garlic, lemongrass, and ginger, and stir over medium heat for 3-4 minutes until asparagus is tender.
Add green onions and peas to the pan and cook briefly until heated through. Stir in the sauce and heat everything together.
Assemble the bowls with coconut rice, seared tofu, sautéed vegetables, and sauce. Garnish with lime juice, cilantro, mint, and toasted coconut.
