creamy coconut rice

Indulge in the unique flavors and textures of this Creamy Coconut Rice with Five Spice Tofu. Well-balanced, hearty, and deliciously comforting, it’s sure to quickly become a new weeknight favorite.

Creamy Coconut Rice with Five Spice Tofu

kosher salt

Chinese five spice powder

onion powder

neutral-flavored oil oil

neutral-flavored oil

scallions (about 6), (sliced thinly (save dark greens

garlic cloves, (finely chopped)

½ inch piece ginger, (minced or grated)

serrano

carrots

white pepper ((Note 3))

coriander

turmeric

salt

(200 grams) medium-grain

½ cups (360 mL) vegetable broth

tamari

agave nectar or maple syrup

orange

(95 grams) roasted, salted peanuts, (roughly chopped (Note 5))

cilantro

lime

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&#39;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.

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Creamy Coconut Rice with Five Spice...

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