Description
A delightful, plant-powered meal that is both satisfying and bursting with flavor.
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
- 2 tbsp peanut butter
- 1 tbsp tahini
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tbsp water (plus more if needed)
- 1 tsp maple syrup
- ½ tsp rice vinegar
Instructions
- To start this delicious meal, bring the coconut milk, water, and salt to a boil in a medium saucepan. Once boiling, add the jasmine rice, giving it a gentle stir to combine. This mixture will yield a rich and creamy texture, so make sure to lower the heat, cover the saucepan, and let it simmer for about 18 minutes. After this time, turn off the heat but keep the lid on for an additional 10 minutes—this step allows the rice to finish cooking and absorb the flavors completely. Afterward, fluff the rice with a fork to separate the grains and keep it warm until it’s time to serve.
- While the coconut rice cooks, let’s focus on the tofu. Start by slicing the extra-firm tofu into triangles or rectangles, depending on your preference. It’s crucial to press the tofu well to remove excess moisture, as this helps it crisp up during cooking. Pat the tofu dry with kitchen towels, then toss it in a mixing bowl with tamari, garlic powder, and black pepper. This mixture will infuse flavor into the tofu, so ensure every piece is coated evenly. Next, sprinkle the arrowroot starch over the tofu, tossing again until the pieces are fully covered. Finally, press each tofu slice firmly into the sesame seeds, coating both sides generously—this will create that irresistible crunchy crust once cooked.
- Now that your tofu is prepped, it’s time to cook it to perfection. Heat the avocado oil in a large skillet over medium heat. Once the oil is shimmering, place the coated tofu pieces into the skillet. Allow them to cook for about 2–3 minutes on each side, or until they turn golden brown and crispy. Avoid overcrowding the pan; you might want to cook the tofu in batches to ensure each piece gets the right amount of heat. After cooking, transfer the tofu to a paper towel-lined plate to drain any excess oil, maintaining that delightful crunch.
- For the finishing touch to this sensational meal, prepare the peanut tahini sauce. In a mixing bowl, combine the peanut butter, tahini, tamari, toasted sesame oil, maple syrup, rice vinegar, and water. Whisk until the mixture becomes smooth and creamy, adding more water as needed to achieve your desired consistency. This sauce not only adds a rich flavor but also provides a beautiful contrast against the crispy tofu and coconut rice.
Notes
Pressing tofu adequately is essential; the firmer the tofu is after pressing, the better it will fry up.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 600 mg
- Protein: 23 g