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Crispy ginger tofu coconut curry brothy rice in a bowl topped with cucumber salad and sesame seeds. served with a lime wedge on the side.

Crispy Ginger Tofu Coconut Curry Brothy Rice

Ashley
This Crispy Ginger Tofu Coconut Curry Brothy Rice is a plant-based twist on the viral coconut curry brothy rice bowls all over social media. Crispy ginger tofu is served over fluffy rice with a silky coconut curry broth, quick cucumber salad, sesame seeds and chili oil for an easy, cozy and flavor-packed dinner!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch/Dinner, Main, Main Course, Meal Prep
Servings 4

Ingredients
  

Broth:

  • 1 tablespoon neutral oil, such as vegetable or canola
  • 1 small yellow onion, roughly chopped
  • 1 (2-inch) knob of ginger, peeled and roughly chopped
  • 6 cloves garlic, smashed
  • 3 tablespoons red curry paste
  • 4 cups vegetable broth
  • 1 (13.5 oz) can coconut milk
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon dark soy sauce
  • ¼ teaspoon MSG optional
  • Salt and pepper, to taste

Crispy Ginger Tofu:

  • 1 tablespoon neutral oil, such as vegetable or canola
  • 1 (16 oz) block extra-firm tofu, pressed and grated on the large side of a box grater
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon dark soy sauce
  • 1 cup diced yellow onion
  • 6 cloves fresh minced garlic
  • 1 tablespoon fresh minced ginger
  • Salt and pepper, to taste

Cucumber Salad (Optional):

  • 1 large English cucumber, peeled and thinly sliced
  • 1 tablespoon roasted sesame oil
  • 1 tablespoon seasoned rice vinegar
  • 1 ½ teaspoons low-sodium soy sauce
  • 1 teaspoon agave or sweetener of choice
  • ¼ teaspoon salt, plus more to taste

Rice and Optional Garnishes:

  • Cooked white or brown rice, for serving
  • Toasted sesame seeds, for garnish
  • Chili oil, for garnish
  • Fresh lime wedges, for serving

Instructions
 

  • To start, prep the broth.
  • Heat the oil in a pot over medium heat.
  • Once the oil is hot, add the onion, ginger and smashed garlic. Cook, stirring often, until tender and fragrant, 3 to 5 minutes.
  • Stir in the curry paste and continue to cook, stirring continuously, until the paste darkens slightly, 1 to 2 minutes.
  • Pour in the vegetable broth, coconut milk and soy sauces, and bring to a simmer. Once at a simmer, reduce the heat to medium low, partially cover, and continue to simmer for 25 to 30 minutes.
  • Strain the broth through a fine mesh sieve (make sure you don’t discard the broth!). Discard the veggies and return the strained broth to the pot over medium heat.
  • Add the MSG, stirring to combine. Taste and adjust seasonings, adding salt and pepper, if necessary
  • While the broth is simmering, prepare the tofu and optional cucumber salad.
  • For the tofu, heat the oil in a large wok or sauté pan over medium-high heat. Once the oil is hot, add the tofu and season with the low-sodium soy sauce and dark soy sauce. Cook, stirring occasionally, until browned and slightly crisp around the edges, 12 to 15 minutes.
  • Add the onion, garlic and ginger and continue to cook, stirring often, until fragrant, 3 to 5 minutes. Taste and adjust seasonings, if necessary.
  • If making the cucumber salad, quickly toss all the ingredients together until the cucumber are thoroughly coated. Taste and adjust seasonings, if necessary
  • To serve, add rice to a bowl, top with the crispy ginger tofu, and ladle in some broth. Garnish with cucumber salad and preferred toppings and enjoy!

Video

Keyword baked tofu rice bowls, brothy rice bowl, coconut curry tofu, crispy ginger tofu coconut curry brothy rice, crispy tofu recipe, crispy tofu rice bowl, easy tofu dinner, plant-based recipe, tofu coconut curry, vegan coconut curry
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