Thai-Style Coconut Rice Bowl with Tofu and Herbs

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A fragrant bowl featuring coconut-infused rice, pan-seared tofu, and fresh herbs for a balanced, aromatic meal. This Thai-inspired healthy bowl recipe (vegan, gluten-free), ready in about 50 minutes, pairs brown rice, coconut milk, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown rice
• 1/2 cup coconut milk
• 1 block firm tofu
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 cloves garlic
• 1 tsp grated ginger
• 3 stalks green onions
• 1/2 cup cucumber
• 1/4 cup fresh cilantro
• 1 tsp sesame oil

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Instructions

1. Step 1: Cook 1 cup brown rice in 2 cups water until tender, about 40 minutes. Stir in 1/2 cup coconut milk during the last 5 minutes of cooking to infuse flavor. Let rest covered for 10 minutes.
2. Step 2: Press 1 block firm tofu to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tsp sesame oil in a skillet over medium-high heat. Add tofu cubes and cook for 8 minutes, flipping occasionally, until golden and crispy.
3. Step 3: While tofu cooks, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 3 minced garlic cloves, and 1 tsp grated ginger. Pour over tofu and toss to coat.
4. Step 4: Assemble bowls: Divide cooked coconut rice between two bowls. Top with crispy tofu, 1/2 cup diced cucumber, 3 sliced green onions, and 1/4 cup fresh cilantro. Serve warm.