Get ready to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the vibrant streets of Asia! This mouthwatering Spicy Stir Fried Tofu with Coconut Rice is not just a meal—it's a sensory experience that combines crispy, golden tofu, perfectly stir-fried vegetables, and luxuriously creamy coconut rice. Whether you're a seasoned home cook or a curious foodie looking to expand your recipe repertoire, this dish promises to deliver restaurant-quality flavor right in your own kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 1 cup jasmine rice
- 1 can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Green onions for garnish
Instructions
- Begin by preparing the ingredients. Drain the block of firm tofu and press it gently with paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. This will help achieve fluffy rice.
- In a medium saucepan, combine the rinsed jasmine rice and 1 cup of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
- While the rice is cooking, prepare the coconut rice. In a separate saucepan, combine the cooked jasmine rice with the can of coconut milk. Stir well and heat over low heat until warmed through. This should take about 5 minutes. Season with a pinch of salt if desired. Once warmed, set aside.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the cubed tofu. Cook the tofu for about 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, add the minced garlic and sliced bell pepper. Stir-fry for about 2-3 minutes until the bell pepper is slightly tender.
- Add the broccoli florets to the skillet and continue to stir-fry for another 3-4 minutes until the broccoli is bright green and tender-crisp.
- Return the cooked tofu to the skillet with the vegetables. In a small bowl, mix together the soy sauce and sriracha. Pour this sauce over the tofu and vegetables, tossing everything to coat well. Cook for an additional 2-3 minutes until everything is heated through and well combined.
- To serve, spoon the coconut rice onto plates and top with the spicy stir-fried tofu and vegetables. Garnish with sliced green onions for added flavor and presentation.
- Enjoy your Spicy Stir Fried Tofu with Coconut Rice!
Tips
- Tofu Preparation is Key: Always press your tofu before cooking to remove excess moisture. This helps achieve that coveted crispy exterior and prevents soggy results.
- Rice Rinsing Hack: Thoroughly rinse your jasmine rice to remove excess starch, ensuring fluffy, separated grains that perfectly complement the stir-fry.
- High Heat, Quick Cooking: When stir-frying, use medium-high heat and keep ingredients moving to prevent burning and maintain that perfect tender-crisp vegetable texture.
- Sauce Balance: Adjust the sriracha to your spice tolerance. Start with less and add more if you want extra heat.
- Garnish for Flavor and Presentation: Don't skip the green onions! They add a fresh, sharp flavor and make your dish look professionally prepared.
- Protein Swap Option: If tofu isn't your thing, this recipe works great with chicken or shrimp for non-vegetarian variations.
- Make Ahead Friendly: The coconut rice and stir-fried components can be prepared separately and quickly reheated, making this a convenient weeknight meal option.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 0mg
