Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit

Name: Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Freshly ground black pepper; 118 milliliters picked cilantro leaves; 170 grams extra-firm tofu (about 1/2 block), cut into 1/2-inch planks; 2 servings Kosher salt; 2 teaspoons lime juice, plus 1 teaspoon zest (from 1 lime); 237 milliliters lite coconut milk; 2 mediums plums, cut into 1/4-inch wedges; 118 milliliters black forbidden rice (see note above); 1 Tbsp sesame oil; 237 milliliters cubed watermelon, black seeds discarded

Need a gluten free and vegan side dish? Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit could be a great recipe to try. One serving contains 432 calories, 10g of protein, and 17g of fat. This recipe serves 2. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 35 minutes. It will be a hit at your The Fourth Of July event. If you have sesame oil, picked cilantro leaves, forbidden rice, and a few other ingredients on hand, you can make it.

Instructions

Cook rice according to package instructions, with coconut milk in place of water. Season with salt while simmering. Meanwhile, preheat a grill pan or large skillet over medium-high heat.

Ingredients you will need

Coconut Milk

Water

Rice

Salt

Equipment you will use

Grill Pan

Frying Pan

Brush the tofu with 1 teaspoon of sesame oil on each side and season with salt and pepper. Cook tofu until browned and crisp all over, about 4 minutes per side.

Ingredients you will need

Salt And Pepper