Charred Corn & Coconut Bowl

• Jasmine Rice(250 g)
• Tofu(400 g)
• Corn(300 g)
• Coconut milk(200 ml)
• Bell pepper(1)
• Red Onion(1)
• Garlic(2 cloves)
• Lime(2)
• Fresh cilantro(15 g)
• Soy sauce(2 tbsp)
• Vegetable oil(2 tbsp)
• Curry Powder(1 tsp)
• Chili flakes(½ tsp)
• Salt(¾ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with {Coconut milk}, 300ml water, and half of the {Salt}. Bring to a boil, cover, and cook on low until tender.

   ~12 min

2. 2

   Meanwhile, pat {Tofu} dry and slice into bite-size pieces. Thinly slice the {Red Onion}, slice the {Bell pepper}, mince the {Garlic}, chop the {Fresh cilantro}, and cut the {Lime} into wedges.

   ~10 min

3. 3

   Heat {Vegetable oil} in a large skillet over medium-high heat. Cook the {Tofu} for 4 minutes, turning once, until lightly golden. Add the {Corn}, {Red Onion}, and {Bell pepper}, then cook until the corn is blistered and the vegetables are just tender.

   ~7 min

4. 4

   Stir in the {Garlic}, {Soy sauce}, {Curry Powder}, remaining {Salt}, and {Black pepper}. Cook for 1 minute, then squeeze in the juice of 1 {Lime} and toss everything together.

   ~2 min

5. 5

   Fluff the rice and divide among bowls. Spoon over the tofu and charred corn mixture, then finish with {Fresh cilantro}, {Chili flakes}, and the remaining {Lime} wedges for squeezing over at the table.

   ~2 min