Name: Creamy Coconut Rice with Five Spice Tofu Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Asian Fusion
Ingredients: 10 to 12 ounces (280 to 340g) super-firm tofu (or extra-firm tofu) (Note 1); 1 heaping teaspoon kosher salt; 1 heaping teaspoon Chinese five spice powder; 1 teaspoon onion powder; 2 tablespoons neutral-flavored oil such as avocado or grapeseed oil; 1 1/2 tablespoons neutral-flavored oil; 1 bunch scallions (about 6), sliced thinly (save dark greens for garnish); 6 garlic cloves, finely chopped; 1 ½ inch piece ginger, minced or grated; 1 serrano or Fresno chile pepper, finely chopped (Note 2); 4 medium carrots scrubbed and chopped (or 2 heaping cups / 300g small cauliflower florets); 1 teaspoon Chinese five spice powder; ½ teaspoon white pepper (Note 3); 1 teaspoon ground coriander; ¼ teaspoon ground turmeric; ¼ teaspoon kosher salt; 1 cup (200g) medium-grain white rice (e.g., Calrose or arborio rice); 1 ½ cups (360 mL) vegetable broth; 1 (13.5-ounce / 400 mL) can full-fat coconut milk (Note 4); 1 tablespoon tamari or soy sauce (tamari for GF); 1 teaspoon agave nectar or maple syrup; 1 small or medium red (or orange or yellow) bell pepper, thinly sliced; 2/3 cup (95g) roasted, salted peanuts, roughly chopped (Note 5); 1 big handful cilantro leaves and tender stems, chopped; 1 medium lime, zested and juiced

Jump to Recipe· 4.3 from 11 reviews

I am absolutely thrilled to share with you my Creamy Coconut Rice with Five Spice Tofu Recipe, a dish that has truly captured my heart and taste buds. The melding of silky coconut-infused rice and fragrant, spiced tofu creates an irresistible harmony of flavors and textures that feels both exciting and comforting all at once. It’s one of those meals that I love making on a busy weeknight because it feels special yet comes together without fuss. Once you try this recipe, I promise it will become a treasured staple in your kitchen too.

Why You’ll Love This Creamy Coconut Rice with Five Spice Tofu Recipe

What makes this recipe stand out to me is its beautifully layered flavor profile. The coconut rice is luxuriously creamy with subtle sweetness, which perfectly balances the warm, aromatic spices coating the tofu and vegetables. I love how the five spice powder adds depth and a touch of exotic flavor without overwhelming the dish. It’s a fragrant, hearty meal that satisfies both your comfort food cravings and your desire for something a little different.

Beyond the taste, I appreciate how approachable this recipe is. The steps are straightforward, and the ingredients are easy to find, making it perfect for both seasoned cooks and anyone new to Asian-inspired flavors. I also think it’s versatile enough for so many occasions — whether you’re hosting friends, enjoying a cozy family dinner, or even meal prepping for the week. The way the textures play off one another — creamy rice, tender tofu, crunchy peanuts — always makes this dish feel like a celebration in every bite.

Ingredients You’ll Need

The image shows a clear glass bowl filled with medium-sized cubes of tofu. The tofu pieces are a pale cream color with light brown and reddish seasoning coating their rough surfaces, giving a speckled texture. The bowl sits on a white marbled surface. The tofu pieces are slightly uneven in size and piled loosely together inside the bowl. There is no other food or tools in the scene, just the tofu in the bowl photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but essential to building the flavor, texture, and color that make this dish shine. Each one plays a special role, from the richness of coconut milk to the fragrant punch of Chinese five spice powder to the fresh brightness of lime zest and cilantro.

Super-firm tofu: The best choice for sturdy cubes that hold up well to cooking and soaking in spices.
Kosher salt: Crucial for seasoning the tofu and balancing all flavors.
Chinese five spice powder: Adds that warm, aromatic complexity we all crave in this dish.
Onion powder: Boosts the savory notes in the tofu seasoning.
Neutral-flavored oils (avocado or grapeseed): For crisping the tofu and sautéing aromatics without overpowering flavors.
Scallions, garlic, and ginger: Create a vibrant fragrant base for the rice and vegetables.
Serrano or Fresno chile pepper: Provides a subtle kick of heat to brighten the dish.
Carrots or cauliflower florets: Add natural sweetness and texture contrast.
White pepper, ground coriander, and turmeric: Layer additional spice warmth and earthiness.
Medium-grain rice: Ideal for absorbing coconut milk and broth to achieve that creamy texture.
Vegetable broth and full-fat coconut milk: The liquid base that makes the rice velvety and flavorful.
Tamari or soy sauce: Introduces umami and depth; tamari keeps it gluten-free.
Agave nectar or maple syrup: A tiny touch of sweetness to round out the flavors.
Red, orange, or yellow bell pepper: Adds a vibrant pop of color and subtle crunch.
Roasted salted peanuts: Brilliant for crunch and nuttiness.
Cilantro leaves and lime zest/juice: Bring fresh brightness and a lively finish.

Directions

Step 1: Start by prepping your tofu. Slice it into 4 vertical slabs and gently squeeze out excess water if using super-firm tofu. If you have extra-firm tofu, press it by wrapping in a dish towel and weighing it down with a heavy cookbook for about 10 minutes while you prep other ingredients.

Step 2: Rinse the rice under cool running water in a bowl, draining and repeating until the water runs clear. This removes surface starch and helps the rice cook up perfectly creamy without being gummy.

Step 3: Preheat your oven to 375ºF (190ºC) to get ready for baking the combined rice and tofu later on.

Step 4: Tear the tofu into bite-sized chunks. In a separate small bowl, combine kosher salt, Chinese five spice powder, and onion powder. Sprinkle this seasoning mix evenly over the tofu, then gently use your hands to toss and coat the pieces well.

Step 5: Heat 2 tablespoons of neutral oil in a large nonstick frying pan over medium-high heat. Once hot, add the tofu chunks in a single layer. Let them cook undisturbed for 2 to 3 minutes to form a golden crust, then flip and continue cooking, stirring every couple of minutes for about 12 to 14 minutes total. You want most edges to be nicely browned and flavorful.

Step 6: While tofu cooks, heat 1 ½ tablespoons of oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add sliced scallion whites and light greens, chopped garlic, grated ginger, diced chile pepper, and chopped carrots. Sauté, stirring frequently, for 2 to 3 minutes until fragrant and beginning to soften.

Step 7: Stir in the additional spices—five spice powder, white pepper, coriander, turmeric, and ¼ teaspoon kosher salt. Cook, stirring almost constantly, for about 30 seconds to toast the spices and deepen their aroma.

Step 8: Add the rinsed rice to the pot and stir well to evenly coat each grain with the spice mixture.

Step 9: Pour in vegetable broth, coconut milk, tamari, and agave nectar. Stir to combine.

Step 10: Add the thinly sliced bell pepper and chopped peanuts, stirring gently.

Step 11: Increase heat to bring the mixture to a gentle boil. Once boiling, remove from heat. Gently fold in the cooked tofu, then cover the pot with a lid or tightly with foil to seal in the steam.

Step 12: Place the covered pot in the preheated oven and bake for 20 minutes, or until the rice is tender and has absorbed all the liquid.

Step 13: Remove from the oven and stir in chopped cilantro, reserved scallion greens, lime zest, and 1 tablespoon of lime juice. Taste and adjust seasoning with salt, pepper, and extra lime juice if desired.

Servings and Timing

This Creamy Coconut Rice with Five Spice Tofu Recipe makes generous servings for 6 people, perfect for sharing with family or friends. The prep time is about 25 minutes, mostly for chopping and prepping tofu. Cooking, including stovetop and oven time, takes roughly 35 minutes, bringing the total time to around 1 hour. There is no additional resting time needed before serving, but allowing the dish to sit covered for a few minutes after baking can help flavors meld even more.

How to Serve This Creamy Coconut Rice with Five Spice Tofu Recipe

A black bowl on a black plate holds a colorful, mixed rice dish with about three main layers: the base is yellowish cooked rice, mixed with brown, grilled pieces of tofu or vegetables, and thin strips of red bell pepper. Green sliced herbs and scallions are scattered on top, adding a fresh contrast. Three green cucumber slices sit on the edge inside the bowl, and a gold spoon rests on the left side, partially inside the bowl. A small black bowl filled with cashews is placed at the top right corner, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish hot or warm because that’s when the coconut rice is at its creamiest and the tofu is gloriously tender yet crisp at the edges. For plating, a generous scoop nestled in a wide bowl or on a vibrant plate really lets the colors shine. Garnishing with extra cilantro leaves, chopped peanuts, and thin scallion greens adds the perfect finishing touches for both flavor and presentation.

To complement the rich and aromatic flavors, I often pair this dish with a light, crisp side salad dressed in citrus vinaigrette or crunchy steamed greens like bok choy or snap peas. If I’m feeling indulgent, a side of mango chutney or pickled vegetables adds an exciting contrast that livens up the palate beautifully.

When it comes to beverages, I find a chilled Riesling or a dry Gewürztraminer wine works wonders to complement the coconut’s sweetness and the spices’ warmth. If you prefer non-alcoholic options, a sparkling water with fresh lime or an iced jasmine tea feels incredibly refreshing. This recipe is perfect for casual weeknight dinners but also shines at weekend gatherings or festive celebrations where you want to impress with something deliciously different.

Variations

One of the things I adore about this Creamy Coconut Rice with Five Spice Tofu Recipe is how adaptable it is. If you want to mix it up, you can swap the tofu for tempeh or even chickpeas for a different plant-based protein texture and flavor. Feel free to swap medium-grain rice for jasmine rice if you want a more floral aroma; just adjust the liquid slightly as jasmine cooks a bit faster.

If you are catering to dietary needs, this recipe is naturally gluten-free when you use tamari instead of soy sauce, and it’s inherently vegan too. To make it gluten-free and nut-free, you might substitute peanuts with toasted pumpkin seeds or crispy fried shallots for crunch.

For a twist on flavors, you could play with the spice blend by adding a pinch of smoked paprika or swapping turmeric for curry powder to change the flavor narrative. If you’re short on oven time, try cooking the rice and veggies fully stovetop in a covered pan with the tofu added last to brown partially— it’s less hands-off but equally satisfying.

Storage and Reheating

Storing Leftovers

I recommend storing any leftovers in an airtight container once the dish has cooled completely. Keep it refrigerated, where it will stay fresh for up to 3 to 4 days. Using containers that seal tightly will help preserve the coconut rice’s moisture and keep the tofu from drying out.

Freezing

This dish freezes well, and I often portion it out into individual freezer-safe containers. To freeze, let the rice and tofu cool, then cover tightly to prevent freezer burn. It can keep in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat is gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or coconut milk if it feels dry. This helps restore the creamy texture without losing moisture. You can also reheat in the microwave, but do so in short intervals, stirring between to ensure even warming and prevent the tofu from getting rubbery. Avoid reheating at very high heat or for too long, as that can make the tofu tough and the rice dry.

FAQs

Can I use a different type of tofu?

Absolutely! While I recommend super-firm or extra-firm tofu because it holds up best during cooking, you can use firm tofu too. Just be gentle when handling it to prevent crumbling, and press out excess moisture beforehand to ensure it crisps nicely.

Is this recipe gluten-free?

Yes, as long as you use tamari instead of regular soy sauce, this recipe is naturally gluten-free. Make sure all your spice blends and broths don’t contain hidden gluten ingredients as well.

Can I make this recipe ahead of time?

You certainly can! I like prepping the tofu and chopping all the veggies in advance, then assembling and baking just before mealtime. Leftovers keep well for several days, making it a great meal prep option.

What can I substitute for Chinese five spice powder?

If you don’t have five spice on hand, you can mix ground cinnamon, cloves, fennel seed, star anise, and black pepper in approximate equal parts to mimic the flavor. It’s such a key element that I suggest using it if possible, but your substitute will still be delicious.

How spicy is the dish?

The heat level is moderate and comes from the Serrano or Fresno chile pepper. If you are sensitive to spice, you can reduce or omit the chile. The other warming spices add depth but are not spicy-hot, so the dish remains approachable for most palates.

Conclusion

I truly hope you feel as excited to try this Creamy Coconut Rice with Five Spice Tofu Recipe as I am to share it. It’s a dish that brings a beautiful balance of comfort and adventure to the dinner table, making your meals both nourishing and memorable. Give it a go—I promise it will become one of your favorites just like it is for me!