Vegan Coconut Milk Rice with Mango Sauce and Sesame Tofu

Usually cozy and healthy don’t always go together, but with this CREAMY VEGAN MILK RICE with mango sauce and SESAME TOFU, they do. YUM! Rice can be looked at as such a boring food, but honestly, it's so versatile. And this coconut milk rice is so delicious, comforting and healthy too! 

The Recipe

Vegan coconut milk rice with mango sauce and sesame tofu (about 3-4 servings)

Ingredients

For the rice:

1 1/2 cups / 375 g of arborio rice

2 1/2 cups / 600 ml water

1 can / 13.5 FL ounces / 400 ml light coconut milk

For the sauce:

200 g of frozen mango chunks (sub in fresh mango)

200 g of frozen peaches (sub in fresh peaches)

1/4 teaspoon turmeric powder

1 teaspoon lime juice

1 tablespoon maple syrup (optional)

For the tofu:

10 ounces / 284 g of firm tofu, diced

1/4 cup / 40 g of sesame seeds

5 tablespoons rice flour

10 tablespoons water

2 tablespoons coconut oil

Instructions

1. In a medium pot combine rice, coconut milk and water. Bring to boil (stir frequently). Then reduce to low heat and let simmer for about 20 minutes. Cover loosely with a lid.

2. For the mango sauce combine defrosted mangos, peaches, turmeric, lime juice and syrup in a food processor or blender and mix until smooth.

3. In a bowl mix rice flour and water. In another bowl add sesame seeds. First cover tofu with the rice flour-water mix, then cover with sesame seeds. 

4. In a large pan heat 2 tablespoon of coconut oil. Add sesame tofu and cook until golden brown. Serve milk rice with mango sauce and sesame tofu. ENJOY!