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Creamy Coconut Rice with Five Spice Tofu Recipe

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4.3 from 11 reviews

Creamy Coconut Rice with Five Spice Tofu is a flavorful, hearty, and comforting dish perfect for a weeknight meal. It features perfectly cooked creamy coconut-infused rice paired with crispy, aromatic five spice tofu, enhanced with vibrant vegetables and a tangy lime finish.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Five Spice Tofu

  • 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

Rice and Vegetables

  • 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

Instructions

  1. Prep the tofu. Slice the tofu into 4 vertical slabs. For super-firm tofu, gently squeeze each slab to remove excess water. For extra-firm tofu, cover the slabs with a thin dish towel or paper towels, weigh down with a heavy cookbook, and press for 10 minutes while prepping aromatics and vegetables.
  2. Rinse the rice. Place the rice in a bowl under cool tap water. Rinse and drain in a sieve repeatedly until the water runs clear to remove excess starch.
  3. Preheat the oven. Set the oven temperature to 375ºF (190ºC) to prepare for baking the rice.
  4. Season the tofu. Tear the tofu into medium-sized chunks and place in a large bowl. In a small bowl, mix kosher salt, Chinese five spice powder, and onion powder. Sprinkle the seasoning evenly over tofu and gently toss to coat all pieces.
  5. Cook the tofu. Heat 2 tablespoons of neutral oil in a 12-inch nonstick frying pan over medium-high heat. Once hot, add the tofu in a single layer. Cook undisturbed for 2 to 3 minutes, then flip and continue cooking for a total of 12 to 14 minutes, stirring every 2 minutes, until the tofu is nicely browned on most sides.
  6. Prepare rice and vegetables. In a Dutch oven or other oven-safe pot at least 3-quart capacity, heat 1 ½ tablespoons oil over medium-high heat. Add the sliced scallion whites and light greens, garlic, ginger, chile, and chopped carrots. Stir frequently and cook for 2 to 3 minutes until fragrant. Stir in five spice powder, white pepper, ground coriander, turmeric, and ¼ teaspoon kosher salt. Cook, stirring almost constantly, for 30 seconds.
  7. Add rice and liquids. Add the rinsed rice and stir to coat grains evenly with spices and aromatics. Pour in the vegetable broth, coconut milk, tamari, agave nectar, sliced bell pepper, and chopped peanuts. Increase heat and cover the pot, bringing the mixture to a boil.
  8. Bake the rice and combine with tofu. Remove the pot from heat, stir in the cooked tofu to combine evenly, then cover tightly with the lid or foil. Transfer the pot to the preheated oven and bake for 20 minutes or until rice is tender and liquid absorbed.
  9. Finish and season. Remove the pot from the oven. Stir in chopped cilantro, reserved scallion greens, lime zest, and 1 tablespoon lime juice. Adjust seasoning with salt, pepper, and additional lime juice as desired before serving.

Notes

  • Note 1: Super-firm tofu yields best texture; extra-firm can be used with pressing.
  • Note 2: Serrano or Fresno chiles provide moderate heat; adjust or omit for less spice.
  • Note 3: White pepper adds mild warmth and subtle heat.
  • Note 4: Use full-fat coconut milk for creamy rice consistency.
  • Note 5: Roasted salted peanuts add crunch and flavor contrast.
  • Note 7: Stir tofu every 2 minutes during cooking to brown evenly without breaking it up too much.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Vegan

Find it online: https://iamstarved.com/creamy-coconut-rice-with-five-spice-tofu-recipe/