Curry-infused coconut sauce tops slow-baked, seasoned tofu with sautéed veggies and brown rice makes up this tasty recipe, Coconut Ginger Tofu with Rice. It’s so good I recommend making a double batch so you can enjoy leftovers for days!
I have a certain fondness for hot food…and not just in the temperature sense of the word. I like my meals to leave my lips feeling a little on fire.
What I didn’t know is that this is kind of a family thing.
I learned about our family tendency for the spicy side of life a few years ago when my sister had us all over for dinner to celebrate our dad’s birthday. She served chili, including a vegetarian pot for us. That’s my sister…always thinking of everyone!
When we sat at the table, steaming bowls of chili before us, we all reached for the jar of jalapeños. Well, not all of us. My two sisters and my dad were the red-handed, hot-tongued culprits.
It’s so easy in a family to focus on our differences. But we all know this…there are things (some subtle, some dramatic) that connect us in a way that cannot be denied. It may be eye color. A laugh. Possibly a flair for the dramatic. Or even a passion for spice.
Now, all this talk about spiciness may cause you to think that this recipe leans in that direction. Plays in that field. Bats on that team.
Don’t worry, this recipe falls on the mild side of spicy.
But, it’s ripe for adding a little (or a lot) of my favorite rooster sauce, Sriracha. It’s the best lips-on-fire sauce to add to almost any dish.
Food connects us all in so many ways, with those with whom we share some genetic code and even those that don’t.
Coconut Ginger Tofu with Rice
Inspired and veganized by a recipe for Coconut Ginger Sauce by Simple Bites
- 3 tablespoons Bragg
- 1 tablespoon agave nectar
- 1 tablespoon olive oil
- 2 tablespoons white wine vinegar (or rice vinegar)
- 1 container tofu, drained, pressed and cubed
- 4 cloves garlic, peeled and roughly chopped
- 1 tablespoon fresh ginger, roughly chopped
- 1 small sweet onion, peeled and quartered
- 2 tablespoons Earth Balance margarine
- 2 tablespoons curry powder
- 1 ½ teaspoons ground tumeric
- 1 teaspoon salt
- 1 can coconut milk
- 2 Tablespoons cornstarch
- Assorted veggies of your choice (such as mushrooms, peppers, snow peas)
- 2-3 cups Brown Rice
- Heat your oven to 350F.
- In a baking pan pour the Bragg, agave nectar, 1 tablespoon olive oil and vinegar. Add the cubed vinegar and gently stir so that the tofu is evenly coated. Place the tofu in the heated oven and cook for 15 minutes. Reduce heat to 200F and cook for an hour. Your goal is to have tofu that is firm on the outside and tender on the inside. That’s why I like mine slow-baked!
- While you’re waiting, combine the garlic, ginger and onion in a food processor and pulse for a few seconds. Add the Earth Balance and pulse for another second or two until everything is well incorporated. Pour this mixture into a slow cooker, add the curry, turmeric and salt and stir well, cooking over low heat.
- In a separate, small bowl, spoon out the thick, creamy part of the can of coconut milk; the stuff you find at the top of the can. Add the cornstarch to the coconut cream and stir well.
- Then pour the more watery part of the coconut milk into the slow cooker with the garlic/ginger mixture. Cook this coconut ginger mixture on low for about one hour, allowing the lovely aroma to fill your kitchen!
- After the ginger sauce has cooked for about an hour, add the coconut cream mix and turn the temperature to high and cook for 30 minutes or so until the sauce thickens.
- In a skillet sauté some of your favorite veggies such as red peppers, mushrooms, onions and snow peas, with a small amount of olive oil until barely tender.
- To serve: Place brown rice in a bowl, top with sautéed veggies, slow-cooked tofu, and coconut ginger sauce. You can even add a little…or if you’re like me a lot…of Sriracha Sauce to give it some additional spice!