Spicy Tofu and Vegetables With Coconut Rice
This is the kind of dinner that proves that vegan food doesn’t fit neatly into any one box. Here, a richly flavored coconut rice gets topped with spicy, crispy tofu cubes, and soy-infused sautéed vegetables. Nothing boring about that. Don’t be shy when pressing the tofu with the paper towels. The extra-firm kind can stand up to a fair amount of pressure, and drying it will make for a crispier exterior once cooked. Serve any leftover coconut rice for breakfast, topped with mango and cashews or pineapple and toasted coconut flakes.
Adam Dolge, recipe tester and developer
