Crispy Chili Tofu & Coconut Rice
Ingredients
- 14 ouncesextra-firm tofu
- 1½ cupsjasmine rice
- 1 cupcoconut milk
- 1 cupvegetable broth
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 2 tablespoonsriracha
- 1 teaspoonhoney
- 3 clovesgarlic
- 1 tablespoonfresh ginger
- 1 wholered jalapeño
- 3 wholescallions
- 4 tablespoonneutral oil
- 2 tablespooncornstarch
- ·salt and black pepper
Prep
- 01
Mince 3 cloves garlic and 1 tablespoon fresh ginger.
- 02
Slice 1 red jalapeño (remove seeds for less heat, keep them for more).
- 03
Slice 3 scallions.
Method
- 01
Combine jasmine rice, coconut milk, and vegetable broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- 02
While rice cooks, combine soy sauce, rice vinegar, sriracha, and honey in a small bowl. Set the sauce aside.
- 03
Press the tofu block between clean kitchen towels or paper towels for 3–4 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 04
Toss tofu cubes with cornstarch, 1/4 teaspoon salt, and a pinch of black pepper until evenly coated.
- 05
Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in two batches, crisp the tofu on all sides until golden, about 8–10 minutes total, adding another 2 tablespoons oil for the second batch. Transfer to a plate.
- 06
In the same skillet, add minced garlic, minced ginger, and sliced jalapeño. Cook over medium heat for 1 minute until fragrant.
- 07
Return the tofu to the skillet, pour in the sauce, and toss gently to coat. Simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and clings to the tofu.
- 08
Fluff the coconut rice with a fork and divide among bowls. Top with the crispy chili tofu and sauce, and garnish with sliced scallions.
Spice Tips
This recipe has a bold, medium heat from sriracha and fresh jalapeño. For milder flavor, reduce sriracha to 1 tablespoon and remove the jalapeño seeds. For deeper heat, add 1/4 teaspoon cayenne pepper to the cornstarch coating, or stir in a pinch of red pepper flakes when cooking the aromatics.
For extra crunch, sprinkle toasted sesame seeds or nuts on top. Leftovers keep in an airtight container for 3 days.