Tofu paired with vegetables and rice is a very classic vegan dish, but this Creamy Coconut Rice with Five Spice Tofu takes this combo over the top.
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.
Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Tips for making this recipe
4. Frequently Asked Questions
5. Recipe card with notes
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.
Looking for another fun rice dish? Try my Herbed Rice Salad with Citrus Dressing!
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.
Frequently Asked Questions
You can store the leftover rice and tofu in an airtight container in the fridge for 4 to 5 days. It’s best to reheat it in a saucepan or skillet over medium heat to revive the textures, but the microwave also works in a pinch.
I don’t recommend freezing leftovers. The textures just aren’t the same when thawed.
You can use “lite” canned coconut milk for a lighter dish (affiliate link). If you have an aversion to coconut products, full-fat, plain-flavored oat milk might work. Just know that it isn’t as creamy, so the finished dish may be looser and lacking richness.
Edamame is a protein-packed alternative (1 cup has 18 grams of protein) that doesn’t take as much effort to cook as the tofu. If you’re allergic to soy, omit the tofu and bulk it up with the vegetables of your choice instead.
This is a hearty main meal that can stand on its own, but if you want a starter salad or side dish, this Napa Cabbage Salad with Sesame Dressing has complementary flavors and would pair perfectly.
More East Asian-inspired recipes to try!
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!
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Big Vegan Flavor
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Creamy Coconut Rice with Five Spice Tofu
Ingredients
Five Spice Tofu
- 10 to 12 ounces (280 to 340g) super-firm tofu (or extra-firm tofu) (Note 1)
- 1 heaping teaspoon kosher salt
- 1 heaping teaspoon Chinese five spice powder
- 1 teaspoon onion powder
- 2 tablespoons neutral-flavored oil such as avocado or grapeseed oil
Rice and Vegetables
- 1 1/2 tablespoons neutral-flavored oil
- 1 bunch scallions (about 6), sliced thinly (save dark greens for garnish)
- 6 garlic cloves, finely chopped
- 1 ½ inch piece ginger, minced or grated
- 1 serrano or Fresno chile pepper, finely chopped (Note 2)
- 4 medium carrots scrubbed and chopped (or 2 heaping cups / 300g small cauliflower florets)
- 1 teaspoon Chinese five spice powder
- ½ teaspoon white pepper (Note 3)
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon kosher salt
- 1 cup (200g) medium-grain white rice (e.g., Calrose or arborio rice)
- 1 ½ cups (360 mL) vegetable broth
- 1 (13.5-ounce / 400 mL) can full-fat coconut milk (Note 4)
- 1 tablespoon tamari or soy sauce (tamari for GF)
- 1 teaspoon agave nectar or maple syrup
- 1 small or medium red (or orange or yellow) bell pepper, thinly sliced
- 2/3 cup (95g) roasted, salted peanuts, roughly chopped (Note 5)
- 1 big handful cilantro leaves and tender stems, chopped
- 1 medium lime, zested and juiced
Instructions
- Prep the tofu. Slice the tofu into 4 vertical slabs. For super firm tofu, gently squeeze each slab to remove excess water. For extra firm tofu, cover the slabs with a thin dish towel or a few paper towels; weigh down with a heavy cookbook; press for 10 minutes, or while you prep the aromatics and vegetables.
- Add the rice to a bowl under cool tap water. Rinse and drain in a sieve until the water turns clear. It’ll take a few rounds of rinsing.
- Preheat the oven to 375ºF/190ºC.
- Season the tofu. Tear the tofu into chunks, not too big or small. Transfer to a large bowl. In a small bowl, mix together the salt, five spice powder, and onion powder. Sprinkle this over the tofu, using your hands to gently coat the tofu.
- Cook the tofu. Heat the 2 TBSP oil in a 12-inch nonstick frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer. Cook for 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 to 14 minutes, stirring only every 2 minutes, until most of the tofu is browned (see Note 7).
- While the tofu cooks, heat a Dutch oven or other oven-safe pot (at least 3-quart/3L) with the oil over medium-high heat. Add the scallion whites and light greens, garlic, ginger, chile pepper, and carrots. Cook, stirring frequently, for 2 to 3 minutes. Add the five spice powder, white pepper, coriander, turmeric, ¼ teaspoon kosher salt, and stir almost constantly for 30 seconds.
- Add the rice and stir to evenly coat each grain. Pour in the vegetable broth, coconut milk, tamari, agave, bell pepper, and peanuts. Increase the heat, cover the pan, and bring to a boil. Take off the heat, add in the cooked tofu, stir to combine, and cover the pan with its lid (or tightly cover with foil if you don't have a lid).
- Transfer the pan to the oven and bake, covered, for 20 minutes, or until the rice is tender.
- Take out of the oven and stir in the cilantro, reserved scallion greens, lime zest, and 1 tablespoon lime juice. Season to taste with a few pinches of salt and pepper, adding more lime juice as needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello
Packed with flavor, creamy, and delicious!
Hi Valerie, thank you so much for your kind review!
I made this last night and it was absolutley delicious! I’m curious, what’s the difference between cooking it all in the oven vs simmering on the stove?
I put my pot in the oven and it came out great.
Hi Jordan, lovely to hear it! Sauteing aromatics and toasting spices are keys to unlocking new layers of flavor in a dish, so just throwing everything together and putting it in the oven gets rid of that part of the equation. We came up with the idea of baking it after sauteing to make it more hands off, and we found that the baked dish came out incredibly tender and flavorful without requiring any stirring.
Super delicious! I made exactly as written, it comes together really quickly and the flavor is incredible, have made it twice in the past 5 days 🙂 Definitely becoming part of our regular rotation.
Wow, you really must love the recipe! So great to hear. Thanks for sharing, Allison 🙂
Nisha, Nisha, Nisha,
What did I do wrong??? So much work and zero flavor. I even used a whole serrano pepper. I was so disappointed, I thought it was going to be a flavor bomb! For us it is not a weeknight meal. If I do make it again, it will be on a weekend.
Can you tell me what brand of coconut milk you use? The only thing I can think of is that my 5 spice is on the older side?
On to the next RPL recipe!
Hi Roberta, we’re sorry this dish didn’t work for you the way it’s intended! This recipe has always been an absolute flavor bomb for us, so I think a few of your spices may need to be refreshed (or maybe you forgot to add the salt?). Also, feel free to use an extra serrano pepper for extra heat, or test out the heat before using it (sometimes, fresh chili peppers are super spicy and sometimes they are very mild in heat). As for coconut milk, we typically use Native Forest coconut milk.
In regards to your mushroom stroganoff question, a nice alternative would be vegan sour cream (Tofutti brand is my fave) thinned out somewhat with water. You can make your own cashew cream with soaked cashews, water, and salt, but you’ll want to make it on the thinner side, as cashews thicken quite a lot when they cook.
This was absolutely amazing. I dont usually like five spice but this was really good.
We’re thrilled to hear it, Cameron! Thanks for the review 🙂
This recipe is a flavor bomb!! We loved it so much. It is rich and like others said, makes a large quantity. The only thing I would do differently next time is to omit the peanuts in the dish and use them as a garnish instead- they complemented the flavors well but there were a bit too many for my liking and the texture of the nuts softens overnight if you have leftovers.
Hey Jessica! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!
I loved this recipe! It was very creamy, and the flavors were rich and comfort food-like. The tofu was perfectly crispy and didn’t soften when cooked with the rice. I’ll be cooking this again and again for my family.
We appreciate your feedback and support, Haley. Thank you for leaving a review!
So GOOD!
It makes us happy to know you think so, Sara!
This is insane. Soooo tasty. I used jasmine rice, added red cabbage, cooked it on the stovetop until the rice was almost done, and then added the tofu back in. Thank you for this delicious recipe!
Thanks for sharing your experience with us, Jill! Great to hear the recipe was a hit.
I would love to make this dish …can I ..
1) prepare the tofu the same way…but…bake it beforehand ?
2) prepare everything as per the instructions….but….transfer to le cruset casserole dish – then place in oven as instructed ?
Hi Donna, thanks for stopping by. You can bake the tofu beforehand, but the end texture will be slightly different. Bake tofu tends to be a bit drier and chewier. The pan fried version has a nice outer crunch and mouthfeel, with a softer pillowy and slightly chewy interior. I think baking it in your Le Creuset casserole dish is not a problem, as long as you add a lid or cover it well. I hope you love it as much as we do!