Thai Crispy Tofu & Coconut Rice Bowl with Charred Broccoli
Crisped pan-fried tofu and charred broccoli are served over jasmine rice, with coconut, fish sauce, lime, and chilli garlic sauce.
- 280 g firm tofu
- 150 g jasmine rice
- 200 ml coconut milk (full-fat)
- 250 g broccoli florets
- 1 whole lime
- 1 whole Thai red chilli
- 3 whole garlic cloves
- 1 tbsp fish sauce
- 10 g palm sugar
- 2 tbsp vegetable oil
- 15 g fresh coriander
- 10 g sesame seeds
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Add to a shopping listHow the shopping list works β- Step 1
Step 1: Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Step 2: Heat 15ml oil in a large frying pan over medium-high heat. Working in batches, pan-fry tofu cubes for 3β4 minutes per side until golden and crispy. Transfer to a plate lined with paper towels.
- Step 3
Step 3: In the same pan, add remaining 15ml oil. Add minced garlic and sliced red chilli, fry for 1 minute until fragrant.
- Step 4
Step 4: Add broccoli florets, toss to coat in oil. Cook for 5β6 minutes, stirring occasionally, until charred and tender-crisp.
- Step 5
Step 5: In a separate pot, bring 300ml water to a boil. Add jasmine rice, stir once, reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed.
- Step 6
Step 6: While rice cooks, prepare the sauce: whisk together coconut milk, fish sauce, palm sugar, and juice of half the lime in a small bowl.
- Step 7
Step 7: Return crispy tofu to the pan with broccoli. Pour over the coconut sauce, toss gently to coat, and warm through for 2 minutes.
- Step 8
Step 8: Divide cooked rice between two bowls. Top with tofu and broccoli mixture. Garnish with fresh coriander, sesame seeds, and remaining lime wedges.
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