In this simple dish, tofu is cooked in a spicy mix and served with fragrant jasmine coconut rice. If you're making this for a family, be sure to double-up! What’s amazing about this dish is not only how wonderful the flavors combine, but that you can make large portions for just a few dollars and even throw in more vegetables.

Spicy Sriracha Tofu With Coconut Rice [Vegan]






  • 1 block extra-firm tofu
  • 1 cup water
  • 1 tablespoon ginger
  • 2 tablespoons scallion
  • 1 cup jasmine rice
  • 1 tablespoon lime juice
  • 1 cup coconut milk
  • 2 tablespoons tamari
  • 2 tablespoons sweet and sour sauce
  • 2 tablespoons sriracha
  • 2 baby bok choy
  • 2 teaspoons sea salt
  • 2-4 teaspoons sesame seeds


  1. Bring a medium size pot to a boil with water, coconut milk, and sea salt. Add the rice, reduce to a simmer, and cook for 10-15 minutes with lid on. Don't remove until cooked and lightly fluff with a fork
  2. In a medium saucepan cook the tofu with ginger, scallion, tamari, sriracha, tangy sauce, and lime juice until tofu is lightly cooked on each side.
  3. Chop the baby bok choy and place in pan with everything, cook for a few minutes, remove from heat and serve with rice.
  4. Top with scallions and sesame seeds

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