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Coconut rice bowl with tofu, cabbage & crunchy nuts
942 kcal per person
28g Protein
81g Carbs
56g Fat
15g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ red onion
- 1 clove garlic (5 g)
- 1 carrot
- 3 ounces tofu (84 g)
- 1 ounce mixed nuts, unsalted (28 g)
- 1 ½ tablespoon olive oil (23 ml)
- 6 ounces cabbage, shredded (168 g)
- 1 teaspoon Sriracha sauce (5 ml)
- 2 fluid ounces coconut milk (60 ml)
- 2 ½ fluid ounce water (75 ml)
Preparing this recipe
- Cook the rice according to the package instructions. Set aside.
- Chop the onion, mince the garlic and cut the carrot into thin strips. Cube the tofu and pat it dry.
- Toast the nuts in a dry skillet.
- Heat half the oil in a large skillet over medium heat. Add the tofu and cook for 5–7 minutes, until golden and crispy. Remove from the pan and set aside.
- In the same pan, heat the remaining oil. Add the onion and garlic and sauté for 2–3 minutes until the onion turns translucent.
- Add the cabbage and carrot, and cook for another 5 minutes until tender but still crisp. Stir in the Sriracha and cook for another 30 seconds.
- Pour in the coconut milk and water. Let the sauce simmer for 3–4 minutes, until slightly thickened. Add a splash of water if needed. Season with salt and pepper to taste.
- Add the tofu back to the pan, stir to coat and let everything simmer on low heat for 1–2 minutes.
- Serve the rice topped with the tofu and veggie mixture and finish with a sprinkle of toasted nuts.
Tip van FitChef
1. Finish it off with some fresh chopped cilantro and a few drops of refreshing lime juice.
2. Start with 1 teaspoon of Sriracha, then add more if you like it hot. Taste as you go!
