Coconut Rice Bowl | Family Recipes | Umami

Ingredients

• 2 cups rice, (jasmine is nice but other white rice is fine.)
• 1 can coconut milk, about 400ml or 13.5 oz
• 1 3/4 cups water
• 2 teaspoons yellow curry powder
• 1 teaspoon sea salt (less if using table salt)
• 1 teaspoon ginger, minced or grated
• 2 tablespoons sriracha (or sambal olek) Adjust to taste- start with less if you like less spice.
• 1-2 tablespoons braggs liquid aminos or lite soy sauce (use half fish sauce and half braggs if desired)
• 2 teaspoons coconut sugar (or other sweetener)
• 2 tablespoons coconut oil
• 16 oz tofu
• 4 garlic cloves, roughly chopped
• 2 teaspoons lemongrass, minced
• 1 teaspoon fresh ginger, minced or grated
• 1 pound asparagus, cut into 1 inch julienne pieces (or use green beans, broccoli, snap peas, bell pepper, carrots)
• 2 green onions, chopped
• 1/2 cup peas (frozen is fine just give a quick rinse under cool water to thaw quickly)
• juice of a lime, about 2-3 tablespoons
• 1/4 cup fresh cilantro
• 1/4 cup fresh mint
• 1/2 cup toasted coconut flakes (unsweetened)