Tofu Rice Bowls (Coconut Lime Flavors!)

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These coconut tofu rice bowls are made of coconut-infused kaffir rice topped with crispy tofu cubes and sautéed vegetables coated in a silky soy-sesame sauce. It is a delicious meatless meal that will get you through hectic weekdays and lazy weekends! 

We topped ours with lime wedges, coconut flakes, green onion, and cilantro for additional flavors, color, and texture. You can also try making this with our Spanish Cauliflower Rice if you want to try a low-carb version of this dish. 

Why You’ll Love This

• Tasty and fragrant rice. Adding coconut milk to the rice gives it a rich and creamy flavor while the kaffir powder adds citrusy and floral notes. 
• Savory toppings. The crispy tofu cubes, green beans, and kale are doused in a delicious sauce mainly made of sesame oil and soy sauce. We added coconut sugar for a touch of sweetness to balance the flavors nicely. 
• An all-in-one meal. You get a good balance of carbs, proteins, and vitamins packed in one delicious meal! 
• Easy. You can make the crispy tofu and sautéed veggies while the coconut rice is cooking, it will not take you more than 20 minutes to get everything in a bowl. 
• Customizable. This is a type of recipe that you can easily modify to your preference. You can use whatever vegetables or plant proteins you have on hand. 

Simple Ingredients You’ll Need

The full recipe and ingredients can be found in the recipe card below this post.

• Rice. Use any type of long-grain rice like jasmine, basmati, or Carolina Gold You can also use different types of grains like quinoa, farro, or couscous. Always follow package instructions for the rice-to-liquid ratio as guidance. 
• Coconut milk. Use full-fat coconut milk if you like it extra creamy or light but good quality coconut milk if you want to reduce the carb content. 
• Ground kaffir powder or kaffir leaf. This is a popular Asian spice made of dried and ground kaffir lime leaves. It adds a distinct flavor and bright and intense citrus aroma to dishes. 
• Vegetables. This recipe calls for aromatics such as garlic and ginger to make a savory base for the sautéed kale and green beans. We prefer using fresh vegetables but feel free to use frozen green beans (or edamame) and canned minced garlic and ginger if you have those.  
• Tofu. Use firm or extra-firm tofu. They hold their shape better and will give you crispier bites. 
• Sesame oil. Adds a ton of flavor to the sauce! Use toasted sesame oil if you have it. 
• Soy sauce + light soy sauce. Serves as the base of the sauce and will fill the dish with savory and umami flavor. 
• Tapioca flour. or cornstarch, both are great for this recipe. Is used to coat the tofu cubes and make them extra crispy. We also added this to the sauce to make it thicker. 
• Maple syrup. This one is optional but will help to balance the flavors well.

How To Make Tofu Rice Bowl Recipe

1. Cook the Rice. In a lidded pot, combine rice, coconut milk, kaffir powder, and water. Bring to a simmer with the lid on and cook for 20 minutes. Turn off the heat and let it sit with the lid on until ready to serve.
2. Make the Sauce.  Whisk together the sauce ingredients.
3. Sear Tofu. Press the tofu for about 20 minutes. No need for a special tofu press! Simply drain the tofu and gently squeeze it between kitchen towels to remove excess water. You can also place a cutting board on top to press it.
4. Once the tofu is dry, coat in tapioca flour. Cut it into thick cubes. Heat a pan to medium-high, add coconut oil, and a pinch of salt and pepper. Add the tofu and sear it for about 3 minutes without moving it, then flip and sear for another 3 minutes. Add some of the sauce and coat the tofu with it. Remove the tofu from the skillet.
5. Saute the vegetables. In the same skillet, add remaining oil and saute garlic and ginger for 30 seconds. Add in veggies and saute for 1 minute. Add the sauce and coat the veggies. Remove from the heat.
6. Assemble the bowls with rice and tofu and serve with lime wedges, cilantro, and coconut.

Tips

• Don’t season the rice with salt, as the sauce is savory enough. Trust the process!
• When searing the tofu cubes, let them sit on one side undisturbed to get those golden, crispy edges. Moving them too much or too soon will make them susceptible to crumbling and breaking. 
• If you feel you need to make it more spicy, add a hot sauce like Sriracha.
• Do not overcook the veggies to preserve their tender-crisp texture. There is nothing worse than overcooked limp veggies. 

Substitutions

• Use other vegetables like mushrooms, asparagus, Brussels sprouts, broccoli, bell peppers, snap peas, spinach, bean sprouts, and zucchini for variation. 
• Aside from crispy tofu, you can use other protein-rich ingredients like sweet potatoes, tempeh, chickpeas, and mushrooms.
• Try using pasta instead of rice! 

Serving Suggestions

Top your vegan coconut rice bowl as you please! Aside from lime wedges, coconut flakes, green onion, and cilantro, you can also serve them with pineapple bits, fresh avocado slices, guacamole, sesame seeds, and more herbs. 

Storing and Meal Prep

• Make ahead. You can make the rice and sauce ahead of time. Place them in the fridge overnight and bring them out when ready to make the dish. 
• To store. Leftovers can be placed in the fridge for three to four days. However, note that the tofu cubes will not be as crunchy when reheated. If you can store the rice, veggies, and tofu separately, that would be better. You can freeze coconut rice for up to three months. 
• To reheat. When ready to enjoy the leftover coconut rice bowls, reheat them in the microwave or stovetop. You may need to add some extra liquid (such as coconut milk or water) to prevent the rice from drying out during reheating. To revive the flavors, you can add extra fresh herbs, lime juice, or other toppings after reheating.

More Tofu Recipes To Try

Tofu Sofritas

Tofu Rice Bowls: FAQs

Coconut Rice Bowls With Tofu

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These coconut rice bowls are made of coconut-infused kaffir rice topped with crispy tofu cubes and sautéed vegetables coated in a silky soy-sesame sauce. It is a delicious meatless meal that will get you through hectic weekdays and lazy weekends!

Ingredients

• 2 teaspoon coconut oil or olive oil for cooking
• Rice
• ½ cup uncooked jasmine rice or other long grain rice
• 1 ¼ cup canned coconut milk
• ¼ teaspoon ground kaffir powder or 1 kaffir leaf
• ⅓ cup water
• Tofu & Veggies
• ¾ cup green beans, I used frozen, chopped smaller if needed
• 1 cup kale, chopped
• 1 teaspoon fresh grated ginger
• 1 teaspoon minced garlic
• 7-8 ounce tofu
• Sauce
• 1 tablespoon sesame oil
• 1 teaspoon coconut sugar, optional
• ¼ cup soy sauce, divided
• ⅓ cup light soy sauce
• 2 tablespoon tapioca
• 2 tablespoon water
• To serve
• Lime wedges for serving
• 2 tablespoon green onion
• Desiccated coconut
• cilantro

Instructions

• Cook the Rice. In a lidded pot, combine rice, coconut milk, kaffir powder, and water. Bring to a simmer with the lid on and cook for 20 minutes. Turn off the heat and let it sit with the lid on until ready to serve.
• Make the Sauce. Whisk together the sauce ingredients.
• Sear Tofu. Press the tofu for 20 minutes or so. Pat the tofu dry, and coat in tapioca flour. Cut it into thick cubes. Heat a pan to medium-high, add coconut oil, and a pinch of salt and pepper. Sear the tofu for about 3 minutes without moving it, then flip and sear for another 3 minutes. Add some of the sauce and coat the tofu with it. Set the tofu aside.
• Saute the vegetables. In the same skillet, add remaining oil and saute garlic and ginger for 30 seconds. Add in veggies and saute for 1 minute. Add the sauce and coat the veggies. Remove from the heat.
• Assemble the bowls, with rice and tofu and serve with lime wedges, cilantro, and coconut.

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