Khao Mun Tofu Recipe

Rinse the jasmine rice under cold water until the water runs clear (about 1–2 minutes) to remove excess starch. Drain well.

Peel and finely grate the ginger. Peel and finely mince or grate the garlic.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the grated ginger and minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Add the drained rice to the saucepan and stir to coat the grains in the aromatics and oil for 1 minute.

Pour in 400 ml coconut milk and 300 ml water. Add 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Stir once, bring to a gentle boil over medium-high heat.

When the liquid boils, reduce heat to low, cover the pan with a tight-fitting lid and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rice steam, covered, for 10 minutes more. Fluff with a fork and fold in optional lime zest for brightness. Keep warm until serving.

Drain tofu and press for 20–30 minutes to remove excess moisture. Slice tofu into 1–1.5 cm thick rectangles or cubes.

In a medium bowl whisk together 2 tablespoons tamari, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon sesame oil and 1 minced garlic clove. Reserve 1 tablespoon of this marinade for serving (optional).

Toss the pressed tofu pieces gently with the remaining marinade so each piece is coated. Let marinate 10–15 minutes.

Sprinkle the 3 tablespoons cornstarch and 1 teaspoon salt over the marinated tofu and toss gently to coat evenly. The cornstarch creates a crisp crust.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 tablespoons neutral oil. When oil is hot (shimmering), add tofu pieces in a single layer without crowding. Fry 3–5 minutes per side until golden and crisp. Work in batches if needed.

Transfer cooked tofu to a plate lined with paper towel to drain briefly. If desired, toss the fried tofu with the reserved tablespoon of marinade for extra flavor.

Prepare garnishes: thinly slice cucumber and scallions, roughly chop cilantro, and warm the sweet chili sauce slightly if preferred.

To assemble (serves 4): divide the warm coconut ginger garlic rice among 4 bowls. Top each portion with a generous portion of crispy tofu (about 110–115 g per serving).

Drizzle 1½ tablespoons (about) sweet chili sauce over each tofu portion, or serve extra on the side for dipping.

Scatter sliced cucumber, scallions and cilantro over the bowls. Sprinkle with toasted sesame seeds and serve with lime wedges for squeezing.

Serve immediately while tofu is crisp and rice is warm. Leftover rice can be refrigerated up to 2 days; re-crisp tofu in a hot oven or skillet.