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Spicy Peanut Tofu Bowl with Coconut Forbidden Rice Recipe

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4.3 from 25 reviews

  • Author: Diane
  • Total Time: 55 minutes
  • Yield: 3 servings
  • Diet: Vegan

Description

This Spicy Peanut Tofu Bowl with Coconut Forbidden Rice is a vibrant, flavorful vegan dish featuring tender baked tofu marinated in a spicy peanut sauce, served atop creamy coconut-infused forbidden rice and wilted bok choy. Garnished with toasted cashews, fresh herbs, and lime wedges, this bowl offers a perfect balance of spicy, savory, and nutty flavors with a satisfying texture.

Ingredients

Rice

  • 1 cup Forbidden Rice (200g)
  • 1 can Full Fat Coconut Milk (390g)
  • 3/4 cup Water (178g)
  • 1/8 tsp Sea Salt

Tofu and Marinade

  • 10 oz Sprouted or Very Firm Tofu, pressed (285g)
  • 4 tbsp Maple Syrup or Brown Sugar
  • 1/4 cup Tamari (62g)
  • 3 tbsp Sesame Oil, divided
  • 1-2 tbsp Sriracha (2 tbsp for more heat)
  • 3 tbsp Natural Crunchy Peanut Butter
  • 2 cloves Garlic, microplaned
  • 2 tsp Fresh Ginger, microplaned

Bok Choy

  • 2 Bok Choy (300g)
  • 1-2 tbsp Sesame Oil
  • Pinch of Sea Salt
  • Fresh Ground Pepper

Garnishes

  • Toasted and chopped cashews
  • Lime wedges
  • Thai basil or cilantro

Instructions

  1. Cook the Rice: In a medium saucepan, combine the forbidden rice, full fat coconut milk, water, and sea salt. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer gently for about 40 minutes, checking around 35 minutes to prevent sticking. Stir if needed and replace the lid. Once cooked, remove from heat and let the rice stand covered for 10 minutes to absorb the liquid fully.
  2. Bake the Tofu: Preheat your oven to 350°F (180°C). Slice the pressed tofu into 1-inch cubes and arrange them on a parchment-lined baking sheet. Bake for 20 minutes to dry the tofu, which will help it absorb the marinade and develop texture.
  3. Prepare the Marinade: In a small bowl, whisk together maple syrup, tamari, 2 tablespoons of sesame oil, sriracha, peanut butter, microplaned garlic, and ginger until smooth. Transfer the baked tofu cubes into this marinade, stirring gently to coat. Let the tofu marinate for at least 10 minutes, preferably 30 minutes for deeper flavor.
  4. Cook the Tofu in a Pan: Heat 1 tablespoon of sesame oil in a medium non-stick sauté pan over medium heat. Using a slotted spoon, move the tofu from the marinade to the pan, allowing some marinade to transfer but mostly remaining in the bowl. Cook the tofu, stirring and tossing occasionally, until it becomes warm and starts to develop a crispy crust from the marinade, about 5-8 minutes. Keep warm. Leftover marinade can be frozen or gently warmed to serve as a sauce.
  5. Prepare the Bok Choy: Slice the bok choy in half lengthwise. In a non-stick pan, heat 1 tablespoon of sesame oil until shimmering. Place the bok choy halves cut side down in the pan and cook for 2 minutes. Flip, sprinkle with sea salt and fresh ground pepper, then add 2 tablespoons of water and cover with a lid for about 30 seconds to wilt. Remove from heat and keep warm.
  6. Assemble the Bowls: Divide the coconut forbidden rice among three bowls. Top with the crispy peanut tofu and wilted bok choy. Garnish with toasted chopped cashews, fresh lime wedges, and Thai basil or cilantro. Serve immediately. Refrigerate leftovers in a covered container for up to three days.

Notes

  • Pressing tofu removes excess moisture, allowing it to bake and crisp better.
  • You can adjust the amount of sriracha to control the spice level of the tofu marinade.
  • Leftover marinade can be frozen or warmed up to use as an extra sauce.
  • Forbidden rice has a chewy texture and nutty flavor that pairs well with the creamy coconut milk.
  • Using fresh herbs like Thai basil or cilantro adds a fragrant finish to the dish.
  • Ensure the coconut milk is full fat for a creamy rice texture.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://eatwithdiane.com/spicy-peanut-tofu-bowl-with-coconut-forbidden-rice-recipe/