Creamy Coconut Rice With Five Spice Tofu

This unique dish is inspired by the popular New York Times’ Sticky Coconut Chicken and Rice recipe and is layered with creamy coconut milk-infused rice, Chinese five spice tofu crumbles, nutrient-rich vegetables, and crunchy peanuts. It all gets baked in the oven until perfectly tender. Every bite is creamy, comforting, fragrant, and a textural delight. It’s a complete and satisfying bowl you can easily turn to for a weeknight meal or a nourishing meal prep option.

Why this recipe works

Incredible texture contrast.

The textures in every layer of this over-the-top rice bowl will keep you diving in for more. The sticky, creamy coconut milk-infused rice, almost akin to vegan risotto, is studded with nutty, subtly crunchy peanuts. Chewy, almost meaty tofu crumbles keep you full and carrots and bell peppers get deliciously tender in the oven. Each bite is full of surprises!

Complex and super fun flavors.

A classic Chinese trio of aromatics—scallions, ginger, and garlic—starts this vegan rice bowl off with a flavorful base before a delightful blend of white pepper, Chinese five spice powder, coriander, and turmeric is added. White pepper and Chinese five spice powder are a powerful duo. The white pepper brings a punchy, fruit brightness while the five spice powder adds its iconic sweet warmth and anise notes. There’s harmony and balance in every bite thanks to the handful of deeply savory and subtly sweet ingredients. It may taste gourmet but it’s pretty weeknight friendly. PS: If the sound of a super flavorful and unique tofu dish sounds right up your alley, you must try this Chinese Braised Tofu!

A big batch, well-balanced recipe.

This recipe makes a generous amount, meaning you can enjoy the leftovers for quick and easy meals or healthy lunches days later. There’s also enough here to feed the entire family! Plus, it’s got everything you need in a dinner: protein, fiber, fat, and veggies! And it’s naturally vegan and gluten-free. Need to get it all on the table in a hurry? As explained in the Tips section, there are plenty of ways to cut down on prep time. Need a colorful side dish to serve alongside it? Serve with a side of my Garlicky Sesame Edamame Salad!

Ingredient Notes

Medium-grain white rice. While long-grain rice is great as a base for dishes like stir-fries and curries, medium-grain rice is perfect when you want something creamy. Its grains are plumper and contain more starch, yielding a creamy, slightly sticky consistency. Tips for buying: We used Calrose rice (affiliate link), which is sold at most grocery stores. You can also try this with arborio rice, the rice typically used for risotto. Or, you can try this with short-grain rice (AKA “sushi rice”); the results are stickier and less creamy. Tofu. This is the main protein source here, making this rice bowl a well-rounded meal. If you can, use super-firm tofu. It has very little water in it, which results in (1) a chewy, more meat-adjacent texture and (2) a quicker prep time (since you won’t have to drain the excess water beforehand).Substitute: Extra-firm tofu works, but you’ll need to press it first (instructions are in the recipe card). Chinese five spice powder. This is a Chinese spice blend of fennel seeds, star anise, cinnamon, cloves, and Sichuan (or white) peppercorns. It makes this dish sing with so much flavor: sweet, slightly spicy, tingly, and anise. It’s one of my favorite-ever spice blends. Tips for buying: Do not skip this, as it’s one of the main flavors in this dish! It adds incredible fragrance, warmth, and a certain je nais se quois flavor. It’s available at many grocery stores (including Vons/Safeway, Whole Foods, Sprouts, Walmart), Asian grocers, or online (affiliate link). Peanuts. Roasted, salted peanuts pepper this creamy rice dish with a delightful yet subtle crunch (they soften as the rice cooks). I can’t emphasize enough how good each bite is with a little peanut bit! Substitute: Use roasted, salted cashews if allergic to peanuts. If allergic to all nuts, use ¼ cup of toasted sesame seeds and garnish with more at the end. Cantonese aromatics. Scallions, ginger, and garlic are often used as the flavor base in mild and delicate Cantonese cooking, and that’s what we start with here. To give this dish a moderate amount of heat, sauté a chile pepper along with the aromatics. Coconut milk. There is, of course, coconut milk in our coconut rice. It makes the rice fragrant, as well as creamy and slightly indulgent. It also seeps into the tofu, adding even more richness. Substitute: For a lighter dish, you can try using “lite” canned coconut milk instead of full-fat (affiliate link). Vegetables. I used carrots and red bell pepper, but you can swap these with your favorites or what you have on hand. I’ve included a few suggestions for you in the Tips section. Lime + cilantro. To brighten this cozy, warming dish. Lime zest adds a lovely zing and pep.

Tips for making this recipe

Save time on the night of cooking.

Chop all of the vegetables and aromatics, crumble the tofu, and mix the spices together a few days before making this recipe. Keep them in separate containers in the fridge (except the spices – they’re fine on the kitchen counter). With all of the prep out of the way, dinner will be ready in 35 minutes!

And multitask!

You can get this recipe on the table even faster by multitasking. As the tofu is cooking, get started on the aromatics and rice. The tofu doesn’t need to be stirred often, so as long as you’re comfortable in the kitchen, you should be able to tend to both pots at once.

Customize the vegetables.

Mix and match the veggies with what you like! I recommend substituting an equal amount of small-cut cauliflower or broccoli florets for the carrots. And while I love the sweetness of the bell pepper, you could use shredded cabbage, thinly sliced bok choy, or snap peas instead.

To get crispy, meaty tofu…

(1) Opt for super-firm tofu, and (2) don’t stir the tofu crumbles too often so they can brown nicely. Aim to stir them every 2 minutes. If you notice a few pieces still look raw, flip those pieces raw-side down so they can begin to brown. The result is remarkably meaty tofu that’s chewy with a subtly crispy exterior. Are you using extra firm tofu? Make sure to press all of the excess water out for at least 10 minutes (do this while you prep the rest of the ingredients). This will help it crisp up and make the inside nice and chewy. And when you really want to take the texture up a notch, use frozen, then defrosted tofu. It’s the method I use to take my Marinated Tofu and Tofu Curry over the top.

Make this your go-to tofu.

One bite of the five-spice flavored tofu crumbles and you’ll want to put them on everything! They’re a perfect plant-based protein on rice and grain bowls and salads, and go great with these 15-Minute Chili Garlic Noodles. Want more tips on how to make tofu taste AMAZING? Check out my comprehensive guide to cooking tofu.

More East Asian-inspired recipes to try!

Chinese Sesame Noodles Korean Gochujang Noodles Creamy Umami Noodle Soup with Crispy Mushrooms

That’s all you need to know about making this flavor-packed Creamy Coconut Rice with Five Spice Tofu! If you love this recipe, please rate and review it below! Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello