Ingredients
Brown Coconut Rice
- 1 cup dry brown jasmine rice
- 1 tsp fine sea salt
- 200 ml coconut milk
- 250 ml water
Sweet Chili Tofu
- 2 tbsp avocado oil, or other neutral oil
- 2 (350 g blocks) of extra-firm tofu
- ½ cup sweet chili sauce
Bowl
- 2 cups shredded purple cabbage
- ½ large cucumber or 2 mini, thinly sliced
- 4 green onions, or other neutral oil
- ½ cup wonton strips*
- 1 tbsp sesame seeds
- sweet chili sauce, to taste
Method
Prep Ahead
- Tofu: Press the tofu for 30 minutes to 2 hours (longer is better) wrapped in a towel or paper towel under a heavy pot full of water or in a tofu press to remove the excess liquid.
- Sweet Chili Sauce: Make your own sweet chili sauce (recipe here) or use store bought. Homemade only takes 20 minutes!
Coconut Rice
- Add the dry rice, coconut milk, water, and salt to a medium saucepan with a lid. Bring to a simmer, then reduce the heat to low and cook, covered, for 45 – 60 minutes or until tender and all the water is absorbed. Keep an eye on it, as the coconut milk is more likely to boil over than water.
- When the rice is cooked, turn off the heat and fluff with a fork.
Sweet Chili Tofu
- In a large wok or non-stick pan, heat the oil over medium-high heat until shimmering (If using the wok, preheat without the oil and add just prior to cooking tofu).
- Add the tofu to the hot pan with the oil and fry until dark golden brown on each side (5 – 10 minutes), adding more oil if necessary. You may need to do this in 2 batches if you have a small pan.
- Turn off the heat and drain the excess oil before adding the sweet chili sauce, stirring to coat. Set aside.
Bowl Assembly
- Add 1 cup of brown rice to the bottom of 4 bowls, top with ½ cup cabbage, ¼ of the sliced cucumber, green onions, and tofu.
- Top with extra sweet chili sauce, sesame seeds, and wonton strips according to taste.