Description
A delightful mixture of crispy tofu, creamy coconut rice, and nutty peanut tahini sauce.
Ingredients
Scale
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- ½ tsp sea salt
- 1 block (14 oz) extra-firm tofu, pressed
- 1 tbsp avocado oil
- 1 tbsp tamari
- 2 tbsp arrowroot starch
- ½ tsp garlic powder
- ⅓ cup sesame seeds (white or mixed)
- ¼ tsp black pepper
- For the Peanut Tahini Sauce:
- 2 tbsp peanut butter
- 1 tbsp tahini
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tbsp water (plus more to thin if needed)
- 1 tsp maple syrup
- ½ tsp rice vinegar
Instructions
- Start by preparing the rice. In a medium-sized pot, combine the full-fat coconut milk, water, and sea salt. Bring this mixture to a boil over medium-high heat. Once boiling, stir in the jasmine rice, reduce the heat to low, and cover the pot. Let it gently simmer for about 18 minutes, allowing the rice to absorb the creamy coconut flavor. After 18 minutes, turn off the heat, but keep the pot covered for another 10 minutes to complete the steaming process. Finally, fluff the rice with a fork and set it aside.
- Next, prepare the tofu. Begin by slicing the extra-firm tofu into thick rectangles or triangles, depending on your preference. Pat each piece dry with a paper towel to eliminate excess moisture. In a mixing bowl, toss the tofu pieces with tamari, garlic powder, and black pepper until they’re well coated. To give your tofu a delightful crunch, sprinkle the arrowroot starch evenly over the tofu and toss again. This creates a wonderful crispy coating once cooked. Now, take the sesame seeds and press each side of the tofu into the seeds, ensuring they are fully coated.
- Heat the avocado oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the coated tofu pieces in the pan. Let them cook for about 2 to 3 minutes on each side until they turn a beautiful golden brown and are crispy. Once cooked, remove the tofu from the pan and let it rest on a plate lined with paper towels to absorb any excess oil.
- While the tofu is cooking, you can whip up the peanut tahini sauce. In a small bowl, combine the peanut butter, tahini, tamari, toasted sesame oil, maple syrup, rice vinegar, and water. Use a whisk to mix everything until smooth. If you find the sauce is too thick, add a bit more water until you reach your desired consistency.
- Now it’s time to assemble your dish! Start by serving a generous portion of the coconut rice on a plate or bowl. Place the golden and crispy tofu pieces on top. Finally, drizzle the rich peanut tahini sauce generously over the tofu. Enjoy this delightful meal!
Notes
Serve with fresh salad or grilled vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch
Nutrition
- Calories: 650 kcal
- Sodium: 900 mg
- Protein: 20 g