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Zesty Coconut Rice Buddha Bowl with crispy sriracha tofu, quick pickled radish, shredded carrots, sesame seeds, and fresh herbs in a yellow bowl.

Zesty Coconut Rice Bowl With Crispy Sriracha Tofu

Delaney Marie
This Zesty Coconut Rice Buddha Bowl is packed with bold, plant based flavors. Crispy sriracha tofu, tangy pickled veggies, and creamy coconut rice come together with fresh herbs for a vibrant, satisfying meal!
*Note that From Start to Finish is an estimate that includes time to prep all your ingredients and complete all steps of the recipe. There are multiple components to this bowl; to make the best use of your time start the tofu while the veggies pickle, then begin the rice while the tofu bakes. Using white jasmine rice instead of brown will also shorten the total time slightly.
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From Start to Finish2 hours 15 minutes
Servings4 bowls

Ingredients

Quick pickled veggies:

  • ½ cup diced watermelon radish - (OR regular radish)
  • ½ cup diced daikon
  • ⅓ cup brown rice vinegar - (OR rice vinegar)
  • ⅓ cup water
  • 1 teaspoon salt
  • 2 teaspoon pure cane sugar

Coconut rice:

  • ½ cup coconut flakes
  • 4 cloves garlic - minced
  • 1 cup uncooked brown jasmine rice - (OR white jasmine rice)
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon tamari
  • ¼ teaspoon salt
  • 3 green onions - chopped

Crispy sriracha tofu

  • 1 block firm tofu - pressed for 20 minutes
  • 2 tablespoon sriracha
  • 3 tablespoon tamari
  • 2 tablespoon pure maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger

Additional ingredients:

  • 1 carrot - grated
  • a few sprigs of cilantro
  • 10-12 leaves of thai basil
  • sesame seeds

Instructions

  • Prep your quick pickled veggies:
    • Add diced radish and daikon to a jar.
    • In a small pot, combine vinegar, water, salt, and sugar. Bring to a boil, stirring regularly, until salt and sugar have dissolved.
    • Pour the hot liquid over the veggies. Let cool to room temperature, then refrigerate for at least 30 minutes (You can work on the tofu and rice while the veggies cool).
  • Prep the crispy sriracha tofu:
    • Preheat the oven to 425F.
    • In a small bowl or jar, combine sriracha, tamari, maple syrup, garlic powder, and ginger.
    • Cube the pressed tofu, then transfer to a large bowl and toss gently in the sriracha sauce. Set to the side and let marinate for 10 minutes.
    • Line a baking sheet with a silicone baking mat. Spread tofu cubes out on mat, leaving any extra sauce in the large bowl (set the bowl off to the side and do NOT clean out the bowl yet!)
    • Bake for 15 minutes. Remove from the oven and carefully toss tofu in the remaining sauce. Transfer back to baking sheet and bake another 5-10 minutes, or until edges are crispy & golden. (While tofu is baking, get started on the rice!)
    • Remove from oven and let cool slightly.
  • Prep the coconut rice:
    • Set a medium nonstick pan to medium heat and add coconut flakes. Toast for 1-4 minutes, stirring regularly, until slightly golden. Remove from heat and set off to the side.
    • Bring a medium nonstick pot to medium-low heat on the stovetop. Add just a bit of water to prevent sticking, and add your garlic. Sauté for 2-3 minutes, until fragrant.
    • Add rice, coconut milk, water, and tamari to the pot. Stir and bring to a boil.
    • Cover, reduce heat, and simmer until all liquid is absorbed. (approximately 20 minutes for jasmine rice, or 40 minutes for brown jasmine rice)
    • Fluff with a fork, add salt (more to taste, if desired), and stir in green onions and toasted coconut.
  • Assemble the bowls: Divide the pickled veggies, crispy sriracha tofu, coconut rice, and grated carrot between 4 bowls. Top with cilantro, thai basil, and a sprinkle of sesame seeds. Serve and enjoy!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!