Spicy Tofu Stir-Fry with Coconut Sticky Rice
Recipe by Jackie Newgent, RDN, CDN | Photo by Erin Kunkel
A big bowlful of sticky-sweet rice, crispy tofu, and colorful veggies, all with a spicy kick—this stir-fry is so much better than takeout. You get a good amount of plant protein from the golden cubes of tofu. Want an even bigger protein punch? Simply sprinkle on some roasted peanuts!
Pro tip: Flip on the kitchen fan before you start stir-frying. You want your wok to get good and hot, and that means a little bit of sizzle and smoke.
For the coconut sticky rice:
1½ cups (10½ oz/330 g) short-grain brown rice
2 cups (16 fl oz/500 ml) cold water
1 can (13½ fl oz/400 ml) lite coconut milk
For the stir-fry sauce:
3 tablespoons reduced-sodium soy sauce
1½ tablespoons honey or maple syrup
3 tablespoons rice vinegar
2 large garlic cloves, minced
1 tablespoon grated fresh ginger
1 package (14 oz/440 g) extra-firm tofu, drained
1 tablespoon grapeseed or avocado oil
2 teaspoons toasted sesame oil
2 large bell peppers, yellow and/or red, seeded and thinly sliced
1 serrano chile, very thinly sliced into coins
4 green onions, green and white parts only, thinly sliced
8 large fresh basil leaves, thinly sliced, plus more for garnish
To make the coconut sticky rice, in a small saucepan over high heat, bring the rice, water, and coconut milk to a boil. Cover, reduce heat to low, and simmer until the rice is cooked through and sticky, about 45 minutes. Add salt to taste.
To make the stir-fry sauce, in a liquid measuring cup, whisk together the soy sauce, honey, vinegar, garlic, and ginger.
Place the tofu between a few sheets of paper towels and press down gently, to squeeze out as much excess liquid as possible. Chop the tofu into cubes and set aside.
In a wok or large skillet over medium-high heat, warm the grapeseed and sesame oils. Add the tofu and stir until golden brown, about 7 minutes. Add the bell peppers and chile and stir until tender-crisp, about 2 minutes. Add the stir-fry sauce and green onions and stir until the sauce coats all of the ingredients, about 1½ minutes longer. Fold in the basil last.
Heap the coconut rice onto plates and top with the stir-fry. Sprinkle with additional basil leaves and serve warm.
Makes 4 servings
Serving size: 1 rounded cup stir fry with 1 rounded cup rice
Nutrition Facts (per serving)
Protein 18 g
Carbs 72 g
Fiber 7 g
Fat 20 g
Sat fat 7 g
Sugar 12 g
Sodium 466 mg
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