Sweet Chili Tofu Bowls With Coconut Rice
Craving a taste of the tropics without leaving your kitchen? Look no further. This irresistible dish brings together the rich, creamy flavor of coconut rice with crispy, garlic-chili tofu and sweet pineapple. Each bite is a delightful escape to a sun-soaked island paradise.
The secret in the rice is to sub creamy canned coconut milk for water when you’re cooking your desired rice of choice. I used white rice which I found created the perfect, sticky texture. You can swap the tofu for any protein of your choice – both chicken or shrimp would be great options for the non-vegans. When topping the bowl with basil, you’ll carefully stack each basil leave on top of each other then slowly roll up the leaves. Gently slice into thin strips then sprinkle over the bowl when your ready to serve along with everything seasoning and additional sauce.
Sweet Chili Tofu Bowls With Coconut Rice
Ingredients
- 1 block tofu extra firm
- 2 tbsp corn starch
- 4 tbsp garlic chili oil 1 tbsp for serving
- 4 tbsp sweet & sour sauce 1 tbsp for serving
- 1 cup rice I used white rice
- 1 cup coconut milk canned – for the amount of coconut milk, follow directions for cooking rice and sub the same amount of water required with coconut milk
- 1 cup pineapple chopped
- 5 basil leaves
- everything seasoning to serve
Instructions
- Start by draining and pressing the block of firm tofu with a paper towel. Once pressed, slice the block into cubes.
- Place the cubes into a mixing bowl and sprinkle over cornstarch, 3 tbsp of garlic chili oil and sweet and sour sauce. Make sure each cube is evenly coated.
- Add parchment paper to an air-fryer or oven then cook the tofu at 400F for 20mins, flipping halfway.
- While the tofu is cooking, cook your desired choice of rice. Follow directions on the rice packaging while substituting canned coconut milk for water. Once cooked, fluff the rice with a fork. Set aside.
- To assemble the bowls, start with the coconut rice as your base. Add the fried tofu and some chopped pineapple cubes. Drizzle additional sweet and sour sauce and garlic chili oil over the tofu.
- To serve, take fresh basil leaves, roll them up, gently slice them into ribbons, and sprinkle over the bowl. Sprinkle over everything seasoning and enjoy!
