Black-pepper tofu with coconut forbidden rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black-pepper tofu with coconut forbidden rice

Black-pepper tofu with coconut forbidden rice

Gluten-Free Friendly, Dairy-Free, Vegetarian, Spicy

2 Servings, 840 Calories/Serving

25 Minutes

Don’t be put off by the amount of black pepper here—it’s flavor and heat are the point of this pungent and deeply spicy dish. The coconut rice tempers the heat and balances the meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup Lotus Foods forbidden rice
  • ½ cup coconut milk
  • Hodo Soy firm tofu
  • 2-3 shallots
  • 1-inch piece fresh ginger
  • 4 garlic cloves
  • 2 scallions
  • Unsalted butter
  • Baby spinach
  • Stir-fry sauce (1 T tamari-1 T hoisin- 1 T mirin)
  • 2 tablespoons black peppercorns

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a 2-quart sauce pot, combine the rice and 1½ cups water over medium-high heat. Season with salt, bring to a boil, reduce to a simmer, cover and cook until the rice is tender, about 25 minutes. Stir in the coconut milk, cover the pan, and let stand until ready to serve. While rice cooks, prepare the tofu and the seasonings.


Prep the tofu and the seasonings

  • Cut the tofu into 1-inch cubes.
  • Peel and thinly slice the shallots.
  • Peel and slice the ginger into thin strips.
  • Mince the garlic.
  • Cut the scallions into 1½-inch long pieces.


Brown the tofu

In a 12-inch frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the tofu and cook until well browned, about 3 minutes on each side. Transfer to a paper-towel lined plate to drain.


Stir fry the seasonings and the spinach

In the same pan over medium heat, melt the butter. Add the shallots, garlic and ginger, and cook until softened, about 5 minutes. Stir in the spinach, the stir-fry sauce, and peppercorns. Cook just until the spinach has wilted, about 3 minutes. Return the tofu to the pan and cook just until heated through, about 2 minutes. Stir in the scallions.


Transfer the rice to individual bowls and top with the black-pepper tofu.