Creamy Coconut Rice with Tofu, an (almost) perfect weeknight meal

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Slice the tofu into 4 slabs. If super-firm, gently squeeze each slab to remove excess water. If extra-firm, press between towels under a heavy weight for 10 minutes, or while you prep the other ingredients.
2. Rinse the rice in a sieve under cool water, changing the water several times, until it runs clear, then drain.
3. Preheat the oven to 375°F/190°C.
4. Tear the tofu into medium chunks and put them in a large bowl. Mix the salt, five spice and onion powder in a small bowl, sprinkle over the tofu and gently coat it with your hands.
5. Heat 2 tablespoons oil in a 12-inch nonstick pan over medium-high heat. Add the tofu in one packed layer and leave it for 2 to 3 minutes. Flip and keep cooking for 12 to 14 minutes in total, stirring every 2 minutes, until most pieces are browned.
6. Meanwhile, heat 1 1/2 tablespoons oil in an oven-safe pot of at least 3 quarts (3 L) over medium-high heat. Add the scallion whites and light greens, garlic, ginger, chile, and carrots, and cook for 2 to 3 minutes, stirring often.
7. Add the five spice, white pepper, coriander, turmeric and 1/4 teaspoon salt, and stir almost constantly for 30 seconds. Add the rice and stir to coat each grain.
8. Pour in the broth, coconut milk, tamari, agave, bell pepper and peanuts. Raise the heat, cover, and bring to a boil. Remove from the heat, stir in the cooked tofu, and cover tightly with the lid or foil.
9. Bake covered for 20 minutes, until the rice is tender.
10. Stir in the cilantro, reserved scallion greens, lime zest and 1 tablespoon lime juice. Season with a few pinches of salt and pepper, adding more lime juice to taste.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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