Coconut Rice with Crispy Tofu and Vegetables

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Now, let's make a delicious, budget-friendly meal that's easy to customize with whatever vegetables you have on hand.

Coconut Rice with Crispy Tofu and Vegetables

Makes: 4 servings

Ingredients

• 1 cup whole grain basmati rice, rinsed under cold water
• 1½ cups water or vegetable broth
• ½ cup coconut milk (for reduced saturated fat, try light coconut milk or replace with an additional ½ cup water or vegetable broth)
• 1 block (350–400 g) firm or extra-firm tofu
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 teaspoon cooking oil (optional)
• 4 cups vegetables, cut into bite-sized pieces (fresh or frozen)
• Salt and pepper, to taste

Optional flavour boosts

• Soy sauce, lime juice, and a little minced garlic
• Peanut sauce mixed with a splash of water
• Chili flakes or chili crisp
• Toasted sesame seeds

Estimated cost per serving: $1.50–$3.20

Instructions

1. Add the rice, coconut milk, water (or vegetable broth) into a medium pot. Bring to a gentle boil over medium-high heat, stirring with a large spoon.
2. Once boiling, reduce the heat to low, cover the pot with a lid and cook for about 15 minutes, or until the liquid has been absorbed. Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork.
3. While the rice cooks, drain the tofu and pat it dry with a clean kitchen towel or paper towel. Cut it into bite-sized cubes.
4. Place the tofu in a medium bowl. Add the soy sauce and stir gently with a spoon until coated. Sprinkle the cornstarch over the tofu and stir again until each piece is lightly coated.
5. Heat a large frying pan over medium heat. Add the oil, if using. Place the tofu in the pan in a single layer. Cook for 8–10 minutes, turning the pieces every few minutes with a spatula until they are golden brown and crispy on all sides.
6. Steam or cook the vegetables until they are just tender. Season with a little salt and pepper. If using, squeeze lemon or lime juice over the vegetables.
7. Divide the coconut rice between four bowls. Top with the crispy tofu and vegetables. Add any of the optional flavour boosts before serving.

Tips

• Frozen vegetables are often more affordable and are just as nutritious as fresh!
• Leftover cooked vegetables also work well in this recipe.