Creamy Coconut Rice with Five Spice Tofu
User Reviews
5
286 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
35 mins
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Total Time
1 hr
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Servings
6
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Calories
489 kcal
-
Course
Dinner
Creamy Coconut Rice with Five Spice Tofu
Report
Creamy Coconut Rice with Five Spice Tofu blends savory-sweet tofu seasoned with Chinese five-spice powder and onion powder alongside a rich coconut milk-infused medium-grain rice cooked with aromatic aromatics and vegetables. The dish features a harmonious balance of fragrant spices, creamy texture from coconut milk, and the satisfying bite of pan-fried tofu chunks crisped to a golden color.
Description
This recipe showcases tofu seasoned with kosher salt, Chinese five-spice powder, and onion powder, pan-fried until golden and textured, providing a hearty plant-based protein component. The rice is rinsed until clear and then cooked with vegetable broth and full-fat coconut milk, enhancing its creaminess and imparting tropical flavor. Aromatics like scallions, garlic, ginger, and serrano chili offer a layered depth, while the addition of carrots, bell peppers, and spices such as white pepper, coriander, and turmeric contribute earthiness and warmth.
The final dish is garnished with chopped peanuts, cilantro, and lime zest and juice, which add brightness and a crunchy contrast. The combination of textures ranges from tender rice to crispy tofu and crunchy nuts, making this recipe a satisfying, balanced meal.
The recipe includes notes for ingredient alternatives, such as using super-firm tofu for a firmer bite and substitutions for peanuts to accommodate allergies. It also recommends frying tofu in batches for optimal texture. This meal suits vegetarians looking for richly spiced, creamy rice dishes paired with flavorful tofu.
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Ingredients
Five Spice Tofu
- 10 to 12 ounces tofu or extra-firm tofu) (Note 1, super-firm, 280 to 340g
- 1 kosher salt heaping teaspoon
- 1 heaping teaspoon Chinese five-spice powder
- 1 teaspoon onion powder
- 2 tablespoons avocado oil neutral-flavored oil, or grapeseed oil
Rice and Vegetables
- 1 1/2 tablespoons neutral-flavored oil
- 1 bunch scallion sliced thinly (save dark greens for garnish, about 6
- 6 garlic finely chopped, cloves
- 1 ½ inch ginger minced or grated, piece
- 1 serrano chile pepper finely chopped (Note 2, or Fresno chile pepper
- 4 carrot scrubbed and chopped (or 2 heaping cups / 300g small cauliflower florets, medium
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon white pepper (Note 3)
- 1 teaspoon ground coriander
- ¼ teaspoon Turmeric ground
- ¼ teaspoon kosher salt
- 1 cup medium-grain white rice e.g., Calrose or arborio rice, 200g
- 1 ½ cups vegetable broth 360 mL
- 1 (13.5-ounce / 400 mL) coconut milk Note 4, can, full-fat
- 1 tablespoon tamari tamari for GF, or soy sauce
- 1 teaspoon agave nectar or maple syrup
- 1 small or medium red bell pepper thinly sliced, or orange or yellow bell pepper
- 2/3 cup peanut roughly chopped (Note 5, 95g, roasted and salted
- 1 big handful cilantro chopped, leaves and tender stems
- 1 medium lime zested and juiced
Instructions
- Prep the tofu. Slice the tofu into 4 vertical slabs. For super firm tofu, gently squeeze each slab to remove excess water. For extra firm tofu, cover the slabs with a thin dish towel or a few paper towels; weigh down with a heavy cookbook; press for 10 minutes, or while you prep the aromatics and vegetables.
- Add the rice to a bowl under cool tap water. Rinse and drain in a sieve until the water turns clear. It’ll take a few rounds of rinsing.
- Preheat the oven to 375ºF/190ºC.
- Season the tofu. Tear the tofu into chunks, not too big or small. Transfer to a large bowl. In a small bowl, mix together the salt, five spice powder, and onion powder. Sprinkle this over the tofu, using your hands to gently coat the tofu.
- Cook the tofu. Heat the 2 TBSP oil in a 12-inch nonstick frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer. Cook for 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 to 14 minutes, stirring only every 2 minutes, until most of the tofu is browned (see Note 7).
- While the tofu cooks, heat a Dutch oven or other oven-safe pot (at least 3-quart/3L) with the oil over medium-high heat. Add the scallion whites and light greens, garlic, ginger, chile pepper, and carrots. Cook, stirring frequently, for 2 to 3 minutes. Add the five spice powder, white pepper, coriander, turmeric, ¼ teaspoon kosher salt, and stir almost constantly for 30 seconds.
- Add the rice and stir to evenly coat each grain. Pour in the vegetable broth, coconut milk, tamari, agave, bell pepper, and peanuts. Increase the heat, cover the pan, and bring to a boil. Take off the heat, add in the cooked tofu, stir to combine, and cover the pan with its lid (or tightly cover with foil if you don't have a lid).
- Transfer the pan to the oven and bake, covered, for 20 minutes, or until the rice is tender.
- Take out of the oven and stir in the cilantro, reserved scallion greens, lime zest, and 1 tablespoon lime juice. Season to taste with a few pinches of salt and pepper, adding more lime juice as needed.
Notes
- Super firm tofu delivers a chewier texture that contrasts well with creamy rice.
- Adjust chili heat by removing membranes or adding more peppers as preferred.
- White pepper adds a bright, fruity note often paired with five-spice powder.
- Full-fat coconut milk provides richer creaminess, though light coconut milk can be used.
- Substitute roasted salted cashews or toasted sesame seeds for peanuts in case of allergies.
- Cooking tofu in batches maximizes the crispness and texture.
Nutrition Information
Show Details
Calories
489kcal
(24%)
Carbohydrates
47g
(16%)
Protein
16g
(32%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
9g
(45%)
Sodium
1032mg
(43%)
Potassium
596mg
(13%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
11241IU
(225%)
Vitamin C
45mg
(50%)
Calcium
132mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1032mg | 43% |
| Potassium | 596mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 11241IU | 225% |
| Vitamin C | 45mg | 50% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
286 reviews
Excellent
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