This delicious Asian inspired dish is the perfect combination of spicy and sweet. I used two new (to me) ingredients to create this recipe: coconut milk and chili paste. The end result–Chili Marinated Tofu with Coconut Rice–is perfect for Meatless Monday. It’s also a guiltless meal that doubles as a great post-workout dinner. The brown rice is a whole grain, which replaces the body’s stored carbohydrates, and the tofu is a fantastic source of vegetarian protein to repair tired muscles. Eating a combination of carbohydrates and protein after a workout helps the body recover and prepares you for tomorrow’s workout. Not to mention the colorful veggies, filled with disease-preventing antioxidants, that add a delightful crunch to the dish.
Makes 3-4 servings
1 package of organic tofu
1 tablespoon of chili paste
1 tablespoon of sesame oil
1 teaspoon of brown sugar
1 cup of brown rice
1 1/4 cup of coconut milk
3/4 cup of water
2 tablespoons of vegetable oil
1 carrot, chopped
1 cup of red cabbage, chopped
1 zucchini, chopped
1 yellow squash, chopped
salt to taste
- At least one hour before cooking, dry out the tofu by using the plate method. If you prefer a softer tofu, skip this step.
- Whisk together the chili paste, sesame oil and brown sugar. Place the tofu in a tupperware and pour the mixture on top. Refrigerate for at least 1 hour. This step can also be done the night before.
- Preheat the oven to 350 degrees F.
- In a pot, combine the brown rice, coconut milk and water. Bring to a boil. Once it reaches a boil, reduce heat to low and simmer for 45 minutes or until all the liquid is absorbed.
- Cut the tofu into 1 inch pieces. Spray a baking sheet with cooking spray and lay the tofu flat. Bake for 15 minutes. Flip and bake for another 15 minutes.
- While the rice and tofu cook, heat a skillet over medium heat. Add the oil, carrot, red cabbage, zucchini and yellow squash. Sautee for 5-7 minutes or until just tender. Season with salt.
- When all ingredients are cooked, combine the rice, veggies and tofu in a bowl. Enjoy!Nutrition Notes:
- One cup of cabbage has over 50% the recommended daily value of Vitamin C.
- One cup of raw cabbage has only 22 calories and is loaded with fiber. The fiber will help keep you regular, keep cholesterol down, and leave you feeling fuller longer.
- Tofu is high in protein and low in calories. A ½ cup of tofu contains 10g of protein and only 95 calories, making it one of the best sources of vegetarian protein.