Thai-Inspired Vegetarian Brunch: Mango Sticky Rice with Spicy Coconut Sauce & Tofu Scramble

Allergens

None

Ingredients

• 2 cups jasmine rice, uncooked
• 1 1/2 cups water
• 1/2 cup coconut milk
• 1/2 cup granulated sugar
• Pinch of salt
• 2 ripe mangoes, sliced
• 16 oz firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1/2 tsp turmeric
• 1/4 cup green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp vegetable oil
• 1/2 cup shredded unsweetened coconut
• 1/4 tsp red chili flakes
• Zest and juice of one lime

Instructions

1. Cook the jasmine rice according to package instructions, then set aside to cool slightly. In a small saucepan over medium heat, combine the coconut milk, sugar, salt, and 1/2 cup water. Stir until dissolved and gently simmering. Once the rice is cooked, stir in the coconut mixture and let it soak for about 10 minutes or until all liquid has been absorbed. Slice the mangoes into thin strips and set aside. In a large skillet over medium heat, add the tofu, nutritional yeast, turmeric, green onions, and a pinch of salt. Cook for 5 minutes or until tofu is golden brown. Stir in the cilantro and cook for an additional minute. Remove from heat. Heat the vegetable oil in a separate pan over medium high heat. Add shredded coconut and cook until lightly golden, stirring frequently to avoid burning. Transfer tofu scramble to a serving dish, sprinkle with chili flakes and lime zest. Serve with mango sticky rice on the side. Garnish with mango slices, a drizzle of lime juice, and coconut shavings.

Chef’s Insight

The secret to perfect mango sticky rice is ensuring the rice has absorbed all the coconut mixture, resulting in a soft, sweet texture.

Notes

Fresh coconut and mango are essential for this dish's authentic flavor profile.