I’ve already blogged about how I like to fry tofu, which is basically coated in cornstarch and fried in a small amount of oil. Flavoring it with buffalo wing sauce is as easy as turning the heat on low and pouring sauce over to coat.
What I (surprisingly) haven’t blogged about is the side dish I always eat with it: coconut rice with avocado and lime. If I don’t have any rice in the house, I don’t have buffalo wing tofu. I don’t even mention either one on their own. It’s always, “Buffalo wing tofu with coconut rice and avocado.” Always.
The best part is, in a rice cooker, it takes around the same amount of time to cook the rice as it does to fry tofu for two. It’s a pretty hands-mind-feet-free recipe.
I used to use white basmati rice but am in the middle of transitioning to the healthier, chewier brown rice. The coconut results are completely different– and terrifying on the first switch– but I enjoy them both. White rice will give you a much creamier side dish, but brown rice will give you great leftovers for any time of the day. The latter will also appear to not absorb any of the coconut milk while cooking, but fear not, it all works out in the end. 🙂
Coconut Rice with Lime
1 ½ cups Rice
1 ½ cups Water
1 can Coconut Milk
1 tsp Salt
Zest of 1 lime
1. Rinse rice until water is no longer cloudy. For brown rice, soak for 20 minutes.
2. Add all ingredients into a rice cooker, stir and set to cook. It’s that easy. Stir it about halfway through the cooking process, if you wish.
In the event that you don’t have a rice cooker, it’s relatively easy to make on the stovetop. Simply add all the ingredients, bring to a boil with the lid on, then simmer and stir frequently until all liquid has been absorbed.
For brown coconut rice leftovers, I like to heat them up in the wok with some potatoes and kale for a hearty carby breakfast snack.