Crispy Coconut Rice with Curried Tofu

Crispy coconut rice with crispy curried tofu and lots of fresh herbs.

This Crispy Coconut Rice with Curried Tofu is delicious and flavor and addicting in texture. It contains extra crispy toasted coconut rice with baked curried tofu and fresh herbs (fresh mint, Thai basil, and green onion).

I made coconut rice for the first time, and I am obsessed. It is rich, creamy, and oh so delicious. This coconut rice is crisped to perfection and paired with a baked tofu flavored with Thai red curry paste, soy sauce, fresh ginger and garlic, dried mint, lime, brown sugar, and sesame oil.

I highly recommend topping this bowl with LOTS of fresh herbs (the more the better, in this recipe), including fresh mint, Thai basil, and green onions.

How to make Crispy Coconut Rice with Curried Tofu:

Make the coconut rice

1. Combined rinsed/drained rice, coconut milk, water, and salt in a medium saucepan. Bring to a bowl, cover with a tight-fitting lid, reduce heat to low and simmer for 15 minutes. After 15 minutes, remove from heat (keep the lid on), and allow rice to steam for 10 minutes. Fluff rice with a fork. I recommend doing this the day before or refrigerate for 1 hour.

Marinate the tofu

1. While rice is chilling, combine all the marinade ingredients in a large mixing bowl. Add the cubed tofu and toss well to coat in marinade. Cover and refrigerate for at least 30 minutes.
2. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Arrange marinated tofu on baking sheet. Bake for 25-30 minutes, flipping halfway until golden brown and crispy.

Toast the rice

1. Heat a large cast iron or non-stick skillet over medium-high heat. Generously coat the bottom of the skillet with a neutral high-heat oil (such as avocado oil) – about 2 tbsp. Add half of the coconut rice. Press rice down into an even layer. Cook for 4-5 minutes until crispy. Drizzle top with more oil then break up the rice and turn over to brown on other side. Add rice to a bowl and repeat with remaining rice.
2. Combine fresh mint, Thai basil, and green onions in a bowl.
3. Serve toasted coconut rice with crispy tofu and top with herb mixture, sesame seeds, and side of lime wedge. (Optionally): top with a crispy fried egg.

Why you’ll love this Crispy Coconut Rice with Curried Tofu:

Contains perfectly crisp & toasted rice.

Crispy baked tofu.

Ideal balance of spicy, sweet, and acidic.

Easy & simple to make.

Perfect weeknight dinner!

What Thai red curry paste do you recommend?

My favorite Thai curry pastes are from the brand Aroy-d and Mae Ploy. They are very flavorful and have the perfect level of heat. I know Thai Kitchen is widely used and most accessible, but in my opinion, is not nearly as tasty and spicy as others.

Do I need to refrigerate my rice before toasting?

Yes. In order to achieve extra crispy rice, you need to make sure it’s dried out. Ideally, use day-old coconut rice.

Can I marinate my tofu for less than 1 hour?

I recommend marinating your tofu for at least 30 minutes, ideally 1 hour or even overnight (for extra flavor!).

If you’re looking for more delicious vegan Asian-inspired dishes, you’ll also love this Vegan Kimchi Fried Rice, this Vegan Thai Green Curry, and this Crispy Five Spice Tofu with Cabbage.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!