Main dish

Roasted Tofu and Broccoli Coconut Rice Bowl recipe

Name: Roasted Tofu and Broccoli Coconut Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 2 tbsp vegetable oil (plus more to drizzle); 250-300g firm tofu; 2 tbsp cornflour (divided); black pepper; 1 head of broccoli; 150g button mushrooms; 100g brown basmati rice (dried weight); 1 tbsp unsweetened, desiccated coconut; 1 heaped tbsp peanut butter (around 35g); ½ tbsp dark soy sauce; ½ tbsp soy sauce; ½ tbsp rice vinegar; 1 tbsp chilli sauce (the semi-translucent kind, not sriracha); 2 tbsp water (optional); 2 eggs; 1 tsp sesame seeds

Jump to recipe

A satisfying, low-effort rice bowl where the oven does most of the work. If possible, soak the rice ahead of cooking (I don’t always remember).

Prep20m
Cook30m
Total35m

tofu vegan-adaptable vegetarian

Rice bowl with roasted broccoli, tofu, mushrooms and an egg.

I like roasting tofu for a few reasons:

It’s hands off so I can get on with other things.
All the sides cook evenly without needing to be turned.
A light coating of cornflour makes for a crispy outside and chewy inside - similar to deep frying but without the effort.

I pretty much always roast broccoli now too. Again, hands off, and the florets become lightly charred.

So, while the tofu and broccoli cook in the oven (around 30 minutes), I steam rice, fry eggs, assemble a sauce and have about 10 minutes to spare. I use the time to make dessert or scroll Reddit.

Coconut rice is a beautiful thing but if I use coconut milk, a big mess ensues. Instead, add a tablespoon of unsweetened, desiccated coconut to the uncooked rice. It adds a subtle flavour without boiling over and making a mess of the hob. Dried coconut lasts for ages, too, so it’s more cost effective.

Don’t feel limited to broccoli and mushrooms. Cauliflower, peppers, onions, courgettes - almost any veg would be a welcome addition to this bowl.

Notes

The prep and cook times for this recipe overlap so it should take around 35 minutes in total.

I soak the rice anywhere from 30 minutes to 8 hours ahead of cooking.

Skip the egg and replace with toasted cashews to make this dish vegan.

Recipe

Roasted Tofu and Broccoli Coconut Rice Bowl

Prep20m
Cook30m
Total35m

Serves: 2

Ingredients

Tofu and vegetables

2 tbsp vegetable oil (plus more to drizzle)
250-300g firm tofu
2 tbsp cornflour (divided)
black pepper
1 head of broccoli
150g button mushrooms

Coconut rice

100g brown basmati rice (dried weight)
1 tbsp unsweetened, desiccated coconut

Sauce

1 heaped tbsp peanut butter (around 35g)
½ tbsp dark soy sauce
½ tbsp soy sauce
½ tbsp rice vinegar
1 tbsp chilli sauce (the semi-translucent kind, not sriracha)
2 tbsp water (optional)

To finish

2 eggs
1 tsp sesame seeds

Method

Preheat your oven to 220°C (200°C fan). Line 1 large roasting tray with tin foil and 1 medium tray with greaseproof paper (you could use foil but sometimes the tofu sticks). Drizzle 1 tablespoon of vegetable oil over each tray.
Tofu: Slice 250-300g of firm tofu into 2cm-ish cubes. Add 1 tablespoon of cornflour to a medium-sized bowl, spread it around and place the tofu on top. Sprinkle 1 tablespoon of cornflour over the tofu and mix well. Spread the tofu over the roasting tray lined with baking paper. Drizzle over a little more oil and add some black pepper. Place onto the middle shelf in the oven. Set a timer for 30 minutes.
Vegetables: Cut 1 head of broccoli into small florets. Cut the stalk into cubes. Place onto the large roasting tray and add 150g of button mushrooms. Toss to coat the vegetables in the oil. Place into the oven on a low shelf. Check after 15 minutes and turn the vegetables. They should be done after 20-25 minutes.
Coconut rice: Cook 100g of dried brown basmati rice according to the packet. This is my method:
1. Add the rice to a small saucepan along with 200ml of cold water (the water/rice ratio is usually about 2:1).
2. Add 1 tablespoon of unsweetened, desiccated coconut.
3. Put a lid on the saucepan and place onto the smallest burner turned up high. Set a timer for 5 minutes. When the timer sounds, turn the heat down to its lowest setting and set the timer for another 13 minutes (this can take up to 16 minutes if the rice hasn’t been soaked).
4. When the timer sounds, use a damp wooden spoon to check that all the water has absorbed. Leave the rice in the saucepan with the lid on.
Sauce: In a small bowl, mix 1 heaped tablespoon of peanut butter (about 35g) with ½ tablespoon of dark soy sauce, ½ tablespoon of soy sauce, ½ tablespoon of rice vinegar and 1 tablespoon of sweet chilli sauce (the semi-translucent kind, not sriracha). If the sauce is very thick, thin by adding 1 tablespoon of water at a time (I add about 2 tablespoons).
Eggs: Fry 2 eggs in a small saucepan and set to one side.
Assemble: Once everything has cooked, divide the rice, vegetables and tofu between two large bowls. Top each bowl with an egg, drizzle over the sauce and sprinkle over ½ teaspoon of sesame seeds.