Prepare to embark on a culinary journey that combines the creamy richness of coconut, the smoky char of grilled tofu, and a burst of fresh, vibrant flavors! This Toasted Coconut Rice Salad is not just a meal—it's an experience that will transform your ordinary dinner into an extraordinary feast. Imagine a dish that effortlessly blends Asian-inspired ingredients with a modern twist, promising to tantalize your senses and leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 cup toasted coconut flakes
- 1 block firm tofu, pressed and sliced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
Instructions
- Press the tofu by wrapping it in clean kitchen towels and placing a heavy weight on top for 15-20 minutes to remove excess moisture.
- In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- While rice is cooking, slice pressed tofu into 1/2-inch thick rectangular pieces.
- Marinate tofu slices in soy sauce and olive oil for 10 minutes, turning occasionally to ensure even coating.
- Preheat a grill pan or outdoor grill to medium-high heat. Grill tofu slices for 3-4 minutes on each side until golden brown and slightly crispy.
- Toast coconut flakes in a dry skillet over medium heat, stirring constantly until golden brown and fragrant, about 3-4 minutes. Set aside to cool.
- Once rice is cooked, fluff with a fork and let cool for 5 minutes.
- In a large mixing bowl, combine cooled rice, diced red bell pepper, chopped green onions, and chopped cilantro.
- Add lime juice to the rice mixture and gently toss to combine.
- Fold in toasted coconut flakes, reserving some for garnish.
- Arrange grilled tofu slices on top of the rice salad.
- Garnish with remaining toasted coconut flakes and additional cilantro if desired.
- Serve immediately at room temperature or slightly chilled.
Tips
- Tofu Pressing Perfection: Ensure you press the tofu thoroughly to remove excess moisture, which helps achieve a crispier grilling result.
- Coconut Toasting Technique: Watch your coconut flakes carefully while toasting—they can burn quickly! Constant stirring and medium heat are key to achieving that perfect golden color.
- Marination Magic: Let the tofu sit in the soy sauce and olive oil mixture for at least 10 minutes to enhance flavor absorption.
- Rice Cooling Trick: Allow the rice to cool slightly before mixing with other ingredients to prevent wilting of fresh herbs and maintain the salad's texture.
- Serving Suggestion: For an extra flavor boost, consider adding a drizzle of sesame oil or a sprinkle of red pepper flakes before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 18g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 0mg
