Tropical Coconut Jasmine Rice Bowl with Golden Sesame Tofu

Indulge in this vibrant, effortless, and utterly delicious Coconut Jasmine Rice with Sesame Tofu Buddha Bowl for a satisfying lunch or dinner! Each component is carefully crafted to deliver a burst of flavor and a delightful mix of textures. The creamy, aromatic jasmine rice, combined with the savory, perfectly cooked sesame tofu, and the bright tang of quick-pickled vegetables, creates a harmonious and complete meal that is as pleasing to the eye as it is to the palate. This plant-based masterpiece is not only incredibly easy to prepare but also highly customizable, allowing you to incorporate your favorite fresh toppings for a truly personalized culinary experience.

For the Coconut Jasmine Rice

• 1 1/2 cups jasmine rice
• 1 can light coconut milk
• 1 1/4 cup water
• 1/2 tsp salt

For the Sesame Tofu

• 1 block organic extra-firm tofu (pressed)
• 1 tbsp sesame oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice wine vinegar
• 1 tbsp maple syrup
• 1 tbsp vegetable oil (for cooking tofu)
• Sesame seeds, for garnish

For the Pickled Cabbage & Radishes

• 1 cup thinly sliced cabbage (red or green)
• 1/4 cup thinly sliced radishes
• 1 cup white vinegar
• 1 cup water
• 1/2 tsp salt
• 1 tbsp sugar

Suggested Other Toppings

• Sliced avocado
• Sliced cucumber
• Shredded carrots
• Steamed edamame beans
• Fresh cilantro or green onions
• A drizzle of sriracha or chili flakes for heat

Instructions

1. Prepare the Coconut Jasmine Rice: In a medium pot, combine the coconut milk, water, and salt. Bring this mixture to a gentle boil over medium-high heat.
2. Add the jasmine rice to the boiling liquid. Stir once, then reduce the heat to low, cover the pot tightly, and let it simmer for precisely 18 minutes. It’s crucial not to peek or lift the lid during this time to ensure the rice cooks evenly and absorbs all the liquid. Once the cooking time is complete, remove the pot from the heat, remove the lid, and allow the rice to cool slightly, allowing the steam to escape and the grains to become perfectly fluffy.
3. Prepare the Tofu: While the rice is cooking, begin preparing your tofu. If you haven’t already, press the tofu for at least 30 minutes (or ideally longer) to remove excess water. This step is key for achieving a firm texture and allowing it to better absorb the marinade.
4. Slice the pressed tofu into your desired shapes (cubes, rectangles, or triangles work well) and place them in a bowl. In a separate small bowl, whisk together the sesame oil, soy sauce, rice wine vinegar, and maple syrup to create the marinade. Pour the marinade over the tofu, ensuring all pieces are coated. Let the tofu sit and marinate for 15-30 minutes to absorb the rich flavors.
5. Prepare the Pickled Veggies: While your tofu is marinating, prepare your quick-pickled vegetables.
6. In two separate bowls or airtight containers (one for cabbage, one for radishes, or combine if preferred), add the thinly sliced cabbage and radishes. In a separate measuring cup, combine the white vinegar, water, salt, and sugar. Stir until the salt and sugar are dissolved. Pour this pickling liquid over the cabbage and radishes, ensuring they are submerged.
7. Allow the vegetables to sit in the pickling liquid for at least 15 minutes. The longer they sit, the more tangy and vibrant their flavor will become.
8. Cook the Tofu: It’s time to cook the marinated tofu.
9. Heat 1 tablespoon of vegetable oil in a medium non-stick saucepan or skillet over medium-high heat.
10. Carefully remove the tofu pieces from the marinade (discard any remaining marinade) and add them to the hot pan. Reduce the heat to medium and cook on each side until golden brown and slightly crispy, which typically takes about 3-4 minutes per side.
11. Once the tofu is cooked to a beautiful golden hue, remove it from the heat and toss it gently with sesame seeds for added texture and flavor.
12. Assemble Your Buddha Bowls: Divide the warm coconut jasmine rice among four serving bowls. Artfully arrange the cooked sesame tofu, drained pickled cabbage and radishes, and any other optional toppings you’ve chosen (such as sliced avocado, cucumber, shredded carrots, or edamame beans) over the rice. Finish by drizzling with your favorite soy sauce or a complementary dressing. (I particularly recommend a rich tamari or a premium quality soy sauce like Maggie’s to complement the coconut rice!). Serve immediately and enjoy!