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Veg Coconut Rice Bowls

Coconut Rice Bowls are a delightful and aromatic dish that combines the rich, creamy texture of coconut milk-infused rice with a variety of toppings. This dish typically features jasmine or basmati rice cooked in coconut milk, which imparts a sweet, nutty flavor and a luxuriously creamy consistency.

Veg Coconut Rice Bowls


For the Coconut Curried Jasmine Rice:
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon salt
For the Tofu:
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (for frying)
For the Vegetables:
• 1 cup carrots, julienned
• 1 cup bell peppers, sliced
• 1 cup snap peas, trimmed
• 1 cup broccoli florets
• 1 tablespoon olive oil
• Salt and pepper to taste
For the Sauce:
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, minced
• 1 clove garlic, minced
For Garnish:
• 1/4 cup toasted coconut flakes
• Fresh cilantro, chopped
• Fresh mint, chopped


1. Prepare the Coconut Curried Jasmine Rice:
◦ Rinse the jasmine rice under cold water until the water runs clear.
◦ In a medium saucepan, combine the jasmine rice, coconut milk, water, ground turmeric, curry powder, and salt.
◦ Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
◦ Remove from heat and let it sit, covered, for another 10 minutes. Fluff with a fork before serving.
2. Prepare the Tofu:
◦ In a bowl, toss the cubed tofu with soy sauce or tamari. Let it marinate for at least 10 minutes.
◦ Sprinkle the marinated tofu with cornstarch, tossing to coat evenly.
◦ Heat vegetable oil in a large skillet over medium-high heat.
◦ Add the tofu cubes and fry until they are golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
3. Prepare the Vegetables:
◦ In the same skillet, heat olive oil over medium-high heat.
◦ Add the julienned carrots, sliced bell peppers, snap peas, and broccoli florets.
◦ Stir-fry the vegetables for about 5-7 minutes, until they are tender but still crisp. Season with salt and pepper to taste.
4. Prepare the Sauce:
◦ In a small bowl, whisk together the soy sauce or tamari, rice vinegar, maple syrup, sesame oil, minced ginger, and minced garlic.
5. Assemble the Bowls:
◦ Divide the coconut curried jasmine rice among serving bowls.
◦ Top with crispy tofu and stir-fried vegetables.
◦ Drizzle the sauce over the top.
6. Garnish:
◦ Sprinkle the bowls with toasted coconut flakes, chopped fresh cilantro, and chopped fresh mint.
Enjoy this delicious, healthy, and adaptable Vegan Coconut Rice Bowl, bursting with vibrant flavors!


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