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Coconut Rice Bowls
Recipe:
Ingredients:
Coconut Rice
2 cups rice, (jasmine is nice but other white rice is fine.)
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 teaspoons ginger, minced or grated
Sauce:
2 tablespoons sriracha (or sambal olek) Adjust to taste- start with less if you like less spice.
1–2 tablespoons braggs liquid aminos or lite soy sauce (use half fish sauce and half braggs 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 just give a quick rinse under cool water to thaw quickly)
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)
Instructions:
Cook the Rice: In a pot with a lid, add rice, coconut milk, water, curry powder, salt, and 1 teaspoon ginger. With the lid on, bring to a simmer. And cook for 20 minutes. Turn heat off and let sit with lid on until ready to serve.
Make the Sauce: Whisk together sriracha, braggs or soy sauce, and coconut sugar.
Sear Tofu (or cook chicken, fish or shrimp if using): Pat tofu dry and cut into thick strips. Heat pan (we like cast iron) to med-high. Add 1 tablespoon coconut oil and a sprinkle of salt and pepper. Add tofu and sear for about 3 minutes without moving tofu around, flip over and sear for another 3 minutes. Set tofu aside.
Sauté Veggies: In the same pan, add 1 tablespoon coconut oil sauté asparagus (or other vegetables) for about 1 minute. Add garlic, lemongrass, ginger and stir over medium heat for about 3-4 minutes, until asparagus is tender.
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