This Pineapple Tofu Coconut Rice Bowl is made with coconut-soaked rice and topped with sweet chili crispy tofu and pineapple for a quick and sweet meal.
I told you… spring foods from here on out!
Ya see, I had to buy pineapple for some Green Blender photos, so I figured I’d better use it up rather than letting it go to waste. So, that’s how this pineapple tofu coconut rice bowl was born.
On another note, where did the weekend go? Seriously though. Miguel and I slept in until 8 Saturday when we typically wake up around 7 (we’re wild), and I swear that one hour made the day go by so much faster. I’ll admit I didn’t get through my four recipes like I had planned—not surprisingly, I’m always a bit over-ambitious—but I did get through two and it would have been three but the third one failed. Hey, ya win some ya lose some.
I also bought some dairy free yogurt at Whole Foods yesterday and really, really liked it. In the past, I’ve gone through mini phases of liking dairy free yogurt, but not usually enough to buy it regularly. But, I bought So Delicious plain coconut milk yogurt and Silk vanilla yogurt and combined them in a bowl… WHOA. I think I prefer the taste of the coconut yogurt but the texture of the soy yogurt, so the combination of the two was perfection and now I’m wishing I would have bought more than two small containers.
Aside from yogurt, let’s actually talk about this recipe.
One of my favorite combinations is pineapple and coconut, and though this isn’t exactly a pineapple curry, it’s the same idea. Rice soaked in coconut milk topped with sweet chili crispy tofu and pineapple. It’s sweet and ready in under 30 minutes! I added bok chop, green onion and avocado for both color and flavor—gotta get those greens in!
Tip: I’m not a tofu expert, but I recommend getting the pre-cubed extra firm tofu if possible. I think it’s easier to soak the moisture out of a bunch of smaller pieces of tofu rather than a large block of it, but that’s just my opinion. Also! If you can remember, soak the tofu for 30 minutes before you want to use it. I know this is a bit of a pain and admittedly I sometimes forget, but it really does make a difference in how crispy the tofu turns out.
I ended up using 1/4 cup of the sweet chili sauce, but I’d start out with 2 tbsp and adjust it to your taste buds. You may want to add more or maybe not—you decide!
Happy happy Monday!
- 1 package (8 oz.) cubed super firm tofu
- 1 cup uncooked rice (white or brown)
- 1 can (13.5 oz.) coconut milk
- 2 tbsp olive or sesame oil*
- 2-4 tbsp sweet chili sauce**
- 1½ cups fresh pineapple, diced
- ½ cup bok choy, sliced into bite-size pieces
- 2 tbsp green onions, plus more for garnish
- ½ avocado, sliced
- Fresh basil for garnish
- Start by pressing all of the moisture out of the tofu for 30 minutes. I recommend pouring the tofu out onto a towel or a bunch of paper towels, and then laying another towel/paper towels overtop of the tofu and placing a heavy object, like a skillet or saucepan, over the tofu, which will help to press out all of the moisture.
- Cook the rice with the coconut milk over the stovetop, until the rice has absorbed the milk.
- While the rice is cooking, cook the tofu. Transfer the tofu to a skillet and add the olive or sesame oil. Heat skillet over medium-high and cook tofu until crispy, about 3-5 minutes each side. Once tofu is mostly cooked, pour the chili sauce into the skillet and stir until tofu is coated in sauce.
- Prepare the diced pineapple, bok choy, green onions, and avocado and set aside.
- Once the rice is cooked, transfer to a bowl and add tofu, pineapple, bok choy, onions, and avocado.
**I used 4 tbsp, but start with 2 and adjust from there based on what you like!