Greg Dupree
Hands-On Time
25 Mins
Total Time
30 Mins
4 servings

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.

How to Make It

Step 1

Combine milk, 1 cup water, and ½ teaspoon salt in a medium saucepan; bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and has absorbed the liquid, 20 to 22 minutes. Remove from heat and let stand for 10 minutes. Add lime zest and fluff with a fork.

Step 2

Meanwhile, slice tofu 1 inch thick. Press between 2 layers of paper towels. Cut into cubes and season with black pepper, cayenne, and ½ teaspoon salt.

Step 3

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add tofu and cook, undisturbed, until golden on one side, about 2 minutes. Continue to cook, turning occasionally, until golden all over, 4 to 5 minutes more. Transfer tofu to a plate.

Step 4

Heat remaining 1 tablespoon oil in skillet. Add snow peas, bok choy, and scallion whites; cook until tender, 2 to 3 minutes. Stir in tamari and cook until slightly reduced, about 2 minutes. Stir in tofu, lime juice, and remaining ½ teaspoon salt. Serve tofu and vegetables over rice and top with scallion greens, cashews, and chile.

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