Tofu slabs are coated in shredded coconut, pan-fried to crispy perfection and served over a bed jasmine rice in rich and creamy coconut milk-chard sauce to make this decadent creation from Pure & Beautiful Vegan Cooking.
This is one of the best meals I’ve ever eaten. And it’s not my recipe. Annnnnd I’m feeling just a little bit…ahhhhh…jealous.
This dish came from Produce on Parade blogger Kathleen Henry’s new book, Pure & Beautiful Vegan Cooking. I kind of suspected I was in for something good when I picked out this recipe to share in my review. Crispy pan-fried tofu with a coconut crust over creamy coconut rice…I mean, by now you guys have a pretty good idea of what I’m into, so it shouldn’t be a surprise that this particular dish jumped out at me. I knew when I started sneaking taste tests of the tofu and even a spoonful of the coconut chard sauce straight from the blender that this was going to be off the charts good. It was.
Now, having said that, all the dishes in this book are super appealing to me. The recipes are inspired by Katie’s home in rural Alaska. I have no idea what things are like in rural Alaska, but I kind of feel like it must be awesome, just based on the book. Everything looks so cozy! (The photos are gorgeous, btw.) But at the same time all the dishes are packed with beautiful, fresh ingredients. I’m scoping out a photo of Herbed Socca with Roasted Broccoli & Hummus as I write this, and daydreaming about having it for lunch tomorrow, by the fire. (It’s supposed to be 70ish degrees tomorrow. No fire. Ugh.)
I’ve got a bunch of other favorites bookmarked, all pure and beautiful as the book’s title implies, and all of which promise to make the flavors and textures of fresh ingredients shine. The next few on my list are Cardamom-Spiced Nectarine Cupcakes with Fluffy Meringue, Red Wine Minestrone with Chard Pesto, Lentil Chickpea Wraps with Garam Masala and Cashew Cream, and Fresh Pumpkin Pasta with Creamy Pumpkin Alfredo.
Flaky Coconut Tofu with Creamy Chard Jasmine Rice
- 1 1/2 tbsp 22 ml unrefined coconut oil, divided
- 1/4 medium 131 g yellow onion, sliced
- 3 large 10 g garlic cloves, minced
- 1 cup 240 ml water
- 1 cup 186 g jasmine rice, dry
- 14 oz 397 g extra firm tofu, drained
- 1/2 cup 52 g unsweetened shredded coconut
- 1/4 cup 40 g all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 medium 340 g bunch Swiss chard or spinach, destemmed and chopped
- 1/2 cup 120 ml full-fat coconut milk
- 1 tbsp 19 g red miso paste
- 1 tbsp 15 ml soy sauce
- 1 tbsp 15 ml red wine vinegar or regular white vinegar
- 1 tsp fresh ginger, miced
- Dash of crushed red pepper flakes
- Heat 1/2 tablespoon (7 ml) of teh coconut oil in a large cast iron skillet over medium-low. Add the onion and garlic; sauté about 5 to 8 minutes, until fragrant and the onion begins to brown slightly. Transfer to a plate and set aside.
- Place the water in the rick cooker and rinse the rice thoroughly with tap water. Add the rice to the rice cooker and push down any pieces that are above the water. Do not stir. Close the lid adn allow the rice to cook. When the rice cooker signals the rice is done (roughly 20 minutes), simply unplug the cooker and leave the lid closed until ready to use.
- While the rice cooks, heat the remaining 1 tablespoon (15 ml) of coconut oil in the same large skillet over medium. Slice the drained tofu into 8 rectangles. Place the shredded coconut in a small shallow bowl and the flour in a separate small shallow bowl. Whisk the salt and pepper into the flour.
- Dredge one rectangle of tofu in the flour, then press into the shredded coconut so it covers the entire piece of tofu. I even like to press some coconut into the center of the tofu so it bulges a bit. Repeat with remaining tofu pieces, then arrange them evenly in the cast iron skillet and fry over medium-high heat for about 10 to 15 minutes until browned. Flip and cook an additional 10 to 15 minutes on other side. Remove from heat.
- While the tofu cooks, place the chopped chard in a microwave safe bowl covered with plastic wrap. Steam in the microwave for about 1 1/2 to 2 minutes, until wilted.
- Add the coconut milk to the blender along with half of the chard, including the liquid that is at the bottom of the bowl. Add the miso, soy sauce, vinegar, ginger and red pepper flakes. Blend on high until smooth and creamy. Stir the coconut chard sauce, sautéed onions and garlic, and the remaining chard into the cooked rice. To serve, divide the rice among four plates and top with two pieces of the fried tofu. Serve hot.