Ingredients
- 1 cup purple or black rice
- 1 block of firm tofu
- 1/2 cup tapioca starch
- 1/4 cup julienned carrots
- 1/4 cup chopped pineapple
- 1/4 cup chopped cucumber
- 1/8 cup finely chopped red onion
- 1/8 cup finely chopped lemongrass
- 1/8 jalapeños
- 1/8 cup Thai red chili
- 1/8 cup finely chopped kaffir lime leaves
- 1/8 cup mint
- 3 tbsp Copra’s organic coconut nectar
- 2 tbsp miso paste
- 2 tbsp Copra’s coconut aminos
- 1 tbsp gochujang paste
- 1 tbsp olive oil
- 1 tbsp tapioca starch - glaze
Instructions
Step 1. Wash and cook your rice as per package instructions.Step 2. Chop your veggies, fruits, and herbs, then set them aside.
Step 3. Preheat your oven to 375F.
Step 4. Wrap your tofu in a kitchen towel, then place the heavy pan on top. Let it rest for 5 minutes. This will help get rid of the excess water, making your tofu even crispier when you bake it.
Step 5. Once the tofu is done, cut it into pieces and place it in a large bowl. Season the tofu, then cover it with tapioca starch.
Step 6. Place your tofu in a parchment-lined tray. Drizzle olive oil, then place it in the oven for 15 minutes.
Step 7. To make the tofu glaze add to a pan, the coconut aminos, coconut nectar, miso paste, and gochujang paste.
Step 8. Once everything is well combined, mix tapioca starch and water to create a thickening mixture. Add the mixture to the remaining ingredient and stir.
Step 9. Add the baked tofu to the sauce and combine.
Step 10. Plating is simple, add your rice to the center of the plate, then place the remaining ingredients around it.
Step 11. To enjoy this rainbow rice bowl, mix all the ingredients with the rice.
Watch the complete set-by-step on YouTube
