The Vegan Coconut Rice Bowl is an amazing and delicious recipe. The taste is so good, and it is the perfect dinner recipe.
Ingredients:
Coconut milk: 1/2 cup.
Extra-firm tofu: 14 oz.
Fresh ginger, grated: 1 tbsp.
Mushrooms: 3 cups.
Rice wine vinegar: 1/8 cup.
Kale: 3 cups.
Oil: 2 tbsp.
Maple syrup: 1/3 cup.
Garlic clove: 1
Rice: 1 cup.
Tamara: 1/2 cup.
Wine vinegar: 1/8 cup.
Instructions:
Take the rice and add it to the skillet, and begin boiling the rice by adding coconut milk in place of the oil or butter.
To cook short-grain brown rice, like the one I used above, combine 1 cup of rice, a quarter cup of water, and a couple of tablespoons of coconut milk.
Bring the mixture to a boil. After bringing everything down to a simmer, set a 20-minute timer.
Grate the ginger and mince the garlic while the rice cooks. Mix the ginger and garlic with the rice vinegar, maple syrup, and Tamara (or soy sauce). Add some red pepper flakes, samba, or sriracha for some more spiciness.
After tasting your sauce, modify the acidity and sweetness to your desired levels.
Tofu should be cut into cubes. Move the cubed tofu and about half of the sauce into a bowl, making sure the tofu is completely covered with the sauce. Put aside.
Next, get your veggies ready. Cut the kale crosswise and the mushrooms lengthwise.
Don’t worry about getting the veggies exactly right; they will cook down as they sauté. Put aside.
When the 20 minutes have elapsed on your rice cooker, whisk in 1/4 cup coconut milk. Add twenty more minutes to the timer.