Dragon Rice Bowl with Marinated Tofu

December 24, 2010 by Leanne Vogel August 23, 2017

A different take on the traditional stir-fry with baked vegetables instead of fried. The tofu adds crunch and the rice gives the dish a warm coconut flavour.

Ingredients

Marinated Tofu

• 2 blocks of firm tofu or tempeh
• 1/4 cup sesame oil
• 1/4 cup braggs
• 1 teaspoon fresh ginger, grated
• 1 stalk lemongrass, diced
• 1 cup water

Coconut and Herb Rice

• 1 cup long grain brown rice
• 2.5 cups water
• 3 tablespoon coconut oil
• 1/2 teaspoon herbamare original

Dragon Toppings

• 1 tablespoon coconut oil
• 10 sweet tomatoes, sliced in half
• 1 zucchini, sliced diagonally
• 1 cup broccoli florets
• 3 green onions, diced
• 1/4 cup cilantro
• 1/4 cup sweet teriyaki sauce
• 2 tablespoon sesame seeds

Instructions

1. Cut tofu into 1/4 inch thick slices and cut diagonally to make tofu triangles
2. Place tofu in a long glass container
3. In a small bowl combine sesame oil, braggs, ginger, lemongrass, and water
4. Pour sesame oil mixture over tofu, seal container and marinate in the fridge for 1-3 hrs
5. Drop coconut oil in rice cooker (or saucepan) once melted, add rice and water
6. Cover and cook (usually takes 45min)
7. Preheat oven to 375F
8. Spread coconut oil on the bottom of 2 cookie sheets
9. Lay vegetables on 1 tray and tofu on the other
10. Cook in oven for 20-25 minutes, rotating tofu after 10 minutes
11. Drop rice at the bottom of each dish and top with baked vegetables, tofu, cilantro, sesame seeds, and sweet teriyaki sauce

Nutrition Information Per Serving