My favorite way to cook TOFU and RICE
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Full recipe: https://rainbowplantlife.com/creamy-coconut-rice-with-five-spice-tofu/ Our brand new weekly meal plan service, …
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The recipe hotline is open! What recipes would you like to see this year?
You want a baby…it sounded like🤔
Great visuals and enthusiam! My hero
Yum! I will try this. I think I will use the Next milk that's a blend of oat milk and ciconut milk though. I do need to find the Chinese 5 spice mix.
The one night stand analogy lmfao
I just made this tonight. SO darn good.
Cool! I have every ingredient in my kitchen right now!
Omg. This looks deviiiiiine
Omg. This looks deviiiiiine
If I only have a toaster oven, can I continue to cook this on the stovetop instead of putting it in the oven at the end?
I tried this today. I was very pleased with the result of cooking the rice in the coconut milk. Great recipie. Thank you!
I love how excited you get when you’re cooking 😂 It warms my heart!
Hi! I don’t have a Dutch oven. Could I let the dish cook in a slow cooker instead?
I’m not vegan but definetly gonna make this looks delicious
Hasznos volt a videó, köszi!
About a day or two ago I made one of your curries and made pasta to go with. Just using the pantry items I have at my disposal. So I was pleasantly surprised to hear the comment about Chinese meets Italian food. Wasn't sure if it was weird I was combining a (South Asian) style dish with pasta, hehe.
Anyways, I also have some tofu that I haven't used yet and have been at a loss for WHAT to do with it. I know it's really good at holding flavor and I've made some decent things with it before. But it's also really easy to end up making something bland and flavorless. This is neither of those things and is pretty easy to make. Plus, if I don't have all the ingredients, I'm sure I can find tasty subs in my pantry. Adding this to my personal recipe spreadsheet. Thanks :).
This is a classic Nisha masterpiece… delicious, easy, quick and nutritious! I'll be making this very soon! Thank you so much for the awesome recipe!
So good 😊
I’m the weirdo that wants to try using another grain here! I have buckwheat groats to use… thoughts anyone?🤩
Thanks for the video! 🙂
This looks absolutely amazing! Putting it on my mealplan for next week 😄
Question: Why did you use Tamari instead of Soy Sauce? Or, to rephrase: Why would I want to use Tamari instead of Soy Sauce if I'm not gluten-free? Does it taste better with some ingredients? I've been wondering this for a while now and would be really glad if you had an answer for me
🤔
I am SO going to make this 😍 Your recipes are always spot on!! One change I tend to make when I crisp up tofu is to NOT add it in the cooking process as I do find that the cooking and liquids cancel the crispness and spice coating we achieved yet does not add any depth of taste to the pot, So I sprinkle/lightly mix my coated crispy tofu on top of my ready and plated dish, That is one of my staple tips for tofu.
She's funny and entertaining and also a good person. And a fabulous cook!
What's that portable gas-cooker you use on your counter?
There it is 🙏
Question – is finishing in the oven essential to this dish, or could you just simmer it on the stove for, say, half hour? I don’t have an oven-safe pot available where I’m currently staying.
Thanks, I’ve enjoyed your recipes and your happy food-nerd energy (I mean this as the highest compliment!)
This might be a little too mushy for my taste. I'd love to see a recipe for authentic Chinese takeaway-style fried rice.
“Don’t you dare use a green bell pepper” 😂
YES!YES!YES!
ive made this every few weeks for the last few months – one of my all time favorite recipes. highly highly highly recommend!
That looks delicious!
Great video, thank you so much.
Gosh,, shes so gorgeous
If you can’t find the Chinese five spice, what would you use instead?
Love these on pot meals. Looks amazing!!
Tried this for the first time last year, and it instantly became a favorite that I now make regularly! It's incredible as is, but I also love adding dried cranberries as a garnish. Any other sweet/tart element would probably work as well – it's just a nice counterbalance to the deep savory and spicy flavors in the dish itself. Thanks for all the amazing recipes, Nisha!
This look’s delicious!!❤
OMG you’re so cute! You and I share the same kitchen happy dance:) Often accompanied by crispy tofu of some kind!
Great Video!!
Please stop using gas 🙁
Basmati rice or jasmine rice is washed for Asian dishes but Arborio rice is toasted in the pan after onions or garlic is sautéed. It’s important to keep its starch so that the dish is creamy. 😅
Does coconut milk leave behind an actual coconut flavor in this dish? My bf is super picky when it comes to coconut lol
I've been vegan for 6 years now, and while my partner has done a lot of the cooking, he can't do it all for us. But I'm such an uninspired cook and couldn't muster up the motivation to put any effort into my own food – until I found your channel about a year ago. Since then, I've almost exclusively been making your recipes because you do not disappoint on the flavor and you explain things so well, and your excitement around food is contagious, and I give you credit for renewing my foodspiration. Also the reason I signed up for your meal plans! I think we're all glad you gave the lawyer life up 🙂
Is there a way to adjust this if we don't have an oven at the time? I was thinking if I prepped the ingredients beforehand it might be a yummy camping food..
oooo boy I hope this is coming up in the meal plan! I made the Creamy Noodles with Five Spice Tofu today and I realize watching this that I didn't really crumble the tofu the right way. I kind of just took the whole block and massacred it. Oh well, it still tasted scrumptious 😂
Gurl,can't wait to try this. Drools