Creamy Coconut Rice with Five Spice Tofu

rainbowplantlife.com

Jesse Poole

subheading: Five Spice Tofu:

10 to 12 ounces (280 to 340g) super-firm tofu (or extra-firm tofu) (Note 1)

1 heaping teaspoon kosher salt

1 heaping teaspoon Chinese five spice powder

1 teaspoon onion powder

2 tablespoons neutral-flavored oil such as avocado or grapeseed oil

subheading: Rice and Vegetables:

1 ½ tablespoons neutral-flavored oil

1 bunch scallions (about 6), sliced thinly (save dark greens for garnish)

6 garlic cloves, finely chopped

1 ½ inch piece ginger, minced or grated

1 serrano or Fresno chile pepper, finely chopped (Note 2)

4 medium carrots scrubbed and chopped (or 2 heaping cups / 300g small cauliflower florets)

1 teaspoon Chinese five spice powder

½ teaspoon white pepper (Note 3)

1 teaspoon ground coriander

¼ teaspoon ground turmeric

¼ teaspoon kosher salt

1 cup (200g) medium-grain white rice (e.g., Calrose or arborio rice)

1 ½ cups (360 mL) vegetable broth

1 (13.5-ounce / 400 mL) can full-fat coconut milk (Note 4)

1 tablespoon tamari or soy sauce (tamari for GF)

1 teaspoon agave nectar or maple syrup

1 small or medium red (or orange or yellow) bell pepper, thinly sliced

⅔ cup (95g) roasted, salted peanuts, roughly chopped (Note 5)

1 big handful cilantro leaves and tender stems, chopped

1 medium lime, zested and juiced

Directions at rainbowplantlife.com

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