Creamy Coconut Rice with Five Spice Tofu

Discover Creamy Coconut Rice with Five Spice Tofu. Review the available recipe details and open the credited original source for the complete preparation method.

• 10 to 12 ounces (280 to 340g) super-firm tofu ((or extra-firm tofu) (Note 1)) ↔ Replace
• 1 heaping teaspoon kosher salt ↔ Replace
• 1 heaping teaspoon Chinese five spice powder ↔ Replace
• 1 teaspoon onion powder ↔ Replace
• 2 tablespoons neutral-flavored oil such as avocado or grapeseed oil ↔ Replace
• 1 1/2 tablespoons neutral-flavored oil ↔ Replace
• 1 bunch scallions (about 6), (sliced thinly (save dark greens for garnish)) ↔ Replace
• 6 garlic cloves, (finely chopped) ↔ Replace
• 1 ½ inch piece ginger, (minced or grated) ↔ Replace
• 1 serrano or Fresno chile pepper, (finely chopped (Note 2)) ↔ Replace
• 4 medium carrots (scrubbed and chopped (or 2 heaping cups / 300g small cauliflower florets) ) ↔ Replace
• 1 teaspoon Chinese five spice powder ↔ Replace
• ½ teaspoon white pepper ((Note 3)) ↔ Replace
• 1 teaspoon ground coriander ↔ Replace
• ¼ teaspoon ground turmeric ↔ Replace
• ¼ teaspoon kosher salt ↔ Replace
• 1 cup (200g) medium-grain white rice ((e.g., Calrose or arborio rice)) ↔ Replace
• 1 ½ cups (360 mL) vegetable broth ↔ Replace
• 1 (13.5-ounce / 400 mL) can full-fat coconut milk ((Note 4)) ↔ Replace
• 1 tablespoon tamari or soy sauce ((tamari for GF)) ↔ Replace
• 1 teaspoon agave nectar or maple syrup ↔ Replace
• 1 small or medium red (or orange or yellow) bell pepper, (thinly sliced) ↔ Replace
• 2/3 cup (95g) roasted, salted peanuts, (roughly chopped (Note 5)) ↔ Replace
• 1 big handful cilantro leaves and tender stems, (chopped) ↔ Replace
• 1 medium lime, (zested and juiced) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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