The Secret to Extra Crispy Tofu Served Over Velvet Coconut Rice

If you’ve ever thought about preparing something Asian at home, it’s likely you’ve also had doubts — primarily, due to the fact that most of this cuisine’s dishes are considered just way too complicated.

However, nothing impedes you to start with a delicious garnish like coconut rice usually served with crispy tofu. Be sure to add some more vegetables or greens — everyone, including your entire family, will definitely enjoy it.

Ingredients: 400 g of basmati rice, 400 ml of coconut milk, 450 g of tofu, 2 tbsp of soy sauce, 2 tbsp of sriracha sauce, 2 tbsp of coconut oil, 2 tsp of cane sugar, 2 tsp of curry spice mix, 0.5 tsp of dried ginger, 450 g of asparagus, 100 g of frozen green peas, 4 cloves of garlic, 2 green onions, 3 sprigs of cilantro, 3 sprigs of fresh mint, 1 lime, salt and ground black pepper to taste.

Add the rinsed rice to a pot. Add the coconut milk, 450 ml of water, curry powder, ginger, and salt to taste. Stir. Cover and bring to a boil. Reduce the heat to low and simmer for 20 minutes.

Pat the tofu dry with paper towels and cut into long strips. Heat 1 tbsp of coconut oil in a skillet. Sprinkle the bottom of the skillet with salt and pepper. Arrange the tofu in a single layer. Fry for 3 minutes. Flip and fry for another 3 minutes. Place it on a plate.

Cut the asparagus into small pieces, mince the garlic, and chop the green onions. In the same skillet, melt the remaining coconut oil and fry the asparagus over medium heat, stirring, for 3–4 minutes. Add the garlic and green onions, and cook for another minute.

Add the tofu, green peas, lime juice, soy sauce, sriracha sauce, and cane sugar to the pan. Stir well and remove from the heat.

Divide the rice among plates and top with the tofu and vegetables. Serve sprinkled with cilantro and mint.