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+ servings
bowl with white rice, tofu, pineapple, and avocado
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5 from 4 votes

Tofu Coconut Rice Bowl

This COCONUT RICE BOWL is a vegan recipe you'll want to make again and again! The base is made with coconut rice, then topped with crispy pan-fried tofu, fresh pineapple and avocado, all drizzled in sweet chili sauce!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, lunch
Cuisine: American, Thai
Diet: Gluten Free, Vegan, Vegetarian
Keyword: coconut rice bowl
Servings: 2
Calories: 812kcal
Author: Erin


  • 8 oz. extra firm tofu pressed
  • 1/2 cup long grain rice white or brown
  • 1 1/4 cup coconut milk full fat or light
  • 1/4 cup sweet chili sauce
  • 1 tbsp toasted sesame oil or more, see notes
  • 2 tbsp cornstarch see notes
  • 1 cup fresh pineapple diced
  • 1/2 cup bok choy sliced
  • 2 tbsp green onions chopped, for garnish
  • 1 avocado sliced
  • fresh basil for garnish optional


  • Start by pressing the tofu either with a tofu press for at least 1 hour, or by hand by placing a clean towel under and over the tofu, and setting a heavy object on top of it.
  • While the tofu is pressing, start the rice: add the rice to a large mesh strainer and rinse it for 30 seconds, then add it to a large saucepan with the coconut milk. Bring the mixture to a boil, then cover and reduce to a simmer and simmer for approximately 20 minutes until the rice is cooked.
  • Meanwhile, cook the tofu. Place the pressed tofu onto a cutting board and slice it into cubes, then place the cubes into a plastic bag. Add 1 tbsp sweet chili sauce and 2 tbsp cornstarch, seal the bag, and shake to combine.
  • Heat oil in a large, nonstick skillet over medium-high, then pan-fry the tofu on all sides until crispy, about 4-5 minutes, stirring consistently. Once cooked, move the tofu to one side of the skillet, add the bok choy and sauté for 1 minute; remove from the heat.
  • Assemble the bowls: place cooked rice into a bowl or bowls, then divide the tofu and bok choy. Add the pineapple, avocado and green onions, and drizzle the bowl with the remaining chili sauce. Enjoy!


*Calories are per serving and are an estimation
*Want to make this even quicker? Cook the rice a day in advance, and press the tofu ahead of time so everything is ready to go when you need it. 
*Toasted sesame oil OR olive oil/avocado oil will work
*To make this gluten free, use arrowroot instead of cornstarch 


Calories: 812kcal | Carbohydrates: 86g | Protein: 18g | Fat: 48g | Saturated Fat: 29g | Sodium: 432mg | Potassium: 1177mg | Fiber: 9g | Sugar: 26g | Vitamin A: 1036IU | Vitamin C: 60mg | Calcium: 119mg | Iron: 7mg