Creamy Coconut Rice with Five Spice Tofu
Ingredients: Super Firm Tofu, Onion Powder, Kosher Salt, Chinese Five Spice Powder, Neutral-flavored Oil · 30 min cook time · 412kcal · ₩15,500
Ingredients
300g Super Firm Tofu, 1teaspoon Onion Powder, 1heaping teaspoon Kosher Salt, 1heaping teaspoon Chinese Five Spice Powder, 2tablespoons Neutral-flavored Oil, 200g Medium-Grain White Rice, 3count Large Carrots, 1count Medium Red Bell Pepper, 1bunch Scallions, 6cloves Garlic, 1.5inch Ginger, 1count Serrano Pepper, 95g Roasted, Salted Peanuts, 0.5teaspoon White Pepper, 1teaspoon Coriander, 0.25teaspoon Turmeric, 360ml Vegetable Broth, 400ml Coconut Milk, 1tablespoon Tamari or Soy Sauce, 1teaspoon Agave Nectar, 0.5bunch Fresh Cilantro, 1count Lime
Instructions
1. Pat off excess water from the super firm tofu with a towel. Slice the tofu into roughly four slabs, then tear it into chunks with your hands. This creates craggy areas for spices to attach to and helps it crisp faster.
2. In a small bowl, combine 1 teaspoon onion powder, 1 heaping teaspoon kosher salt, and 1 heaping teaspoon Chinese five-spice powder. Mix well.
3. Toss the tofu chunks with the spice mixture until nicely coated.
4. Heat 2 tablespoons of neutral-flavored oil in a large non-stick frying pan over medium-high heat. Once the oil is shimmering, add the seasoned tofu.
5. Measure 1 cup (200g) of medium-grain white rice. Rinse the rice until the water runs clear to remove excess starch.
6. Wash and scrub 3 large carrots. Finely chop them into small pieces.
7. Thinly slice 1 medium red bell pepper.
8. Thinly slice 1 bunch of scallions, separating the white and light green parts from the dark green tops. Save the dark green tops for garnish.
9. Finely chop 6 cloves of garlic.
10. Grate 1.5 inches of ginger using a grater. Rinse and scrub the ginger before grating.
11. If desired, finely chop 1 serrano pepper for a little heat.
12. Finely chop 2/3 cup (95g) of roasted, salted peanuts.
13. Drizzle some oil into a large pot or Dutch oven over medium-high heat. Add the scallion whites/light greens, garlic, ginger, chili pepper (if using), and carrots. Sauté for about 3 minutes.
14. Add 1 teaspoon Chinese five-spice powder, 0.5 teaspoon white pepper, 1 teaspoon coriander, 0.25 teaspoon ground turmeric, and 0.25 teaspoon kosher salt to the pot. Stir constantly and vigorously to prevent spices from sticking and burning.
15. Add the rinsed rice to the pot. Toast briefly, ensuring every grain is coated in the spice mixture and oil.
16. Pour in 1.5 cups (360ml) of vegetable broth and 13.5-ounce can (400ml) of coconut milk. Add the sliced bell pepper and chopped peanuts.
17. Add 1 tablespoon tamari or soy sauce and 1 teaspoon agave nectar (or sugar/maple syrup). Stir everything together.
18. Bring the mixture to a boil.
19. Kill the heat and add the pan-fried five-spice tofu on top. Cover the pot and bake in the oven at 375°F (190°C) for 20 minutes.
20. While the rice is baking, chop fresh cilantro.
21. Once baked, remove the pot from the oven. Add the reserved scallion greens, chopped fresh cilantro, and lime zest. Squeeze in about 1 tablespoon of lime juice.
22. Give everything a final stir and serve.
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