Description
Lots of flavors with each bite; lively dish for a new year!
Ingredients
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Cooking Time:
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Instructions
Combine rice, coconut milk, 1¾ cup water, and salt in a medium pot and bring to a boil. Stir, reduce heat and cover. Simmer for 20 minutes. Take off heat and let sit for about ten minutes with the lid on.
Whisk together shoyu, sesame oil, sriracha, sweet chili sauce, rice vinegar, garlic, ginger, cornstarch and 2 tbsp. water to make a sauce.
In a medium-large nonstick pan, sauté the tofu in a bit of sesame oil and shoyu to cover the bottom until crispy and browned, on both sides. Remove from the pan. Now sauté the carrot and bell pepper until crisp tender. Add in the sauce and simmer until thickened. Add back the tofu, bok choy and green onion and stir until the tofu is coated and the bok choy and green onion are lightly cooked. Serve over rice and enjoy.
