Caribbean Coconut Rice with Tofu, Mango, Plantains & Avocado

This recipe is perfect for a hot spring day. I’d recommend checking out your local market for tropical fruit – I used mango, plantains and avocados, but feel free to try this with papaya or pineapple!
Tofu Marinade: 
  • 1 block extra-firm tofu, drained
  • 3 tsp. crushed ginger
  • 3 cloves garlic
  • 1/2 cup soy sauce
  • 2 tbsp. sesame seeds
  • 2 tbsp. lime juice (fresh squeezed or otherwise) 

Cut the tofu into small wedges. Combine the remaining ingredients and let tofu marinade for at least 2 hours (or overnight if you have the time!)

Coconut Rice: 
  • 2.25 cups  Basmati rice
  • 1 can (16 oz.) coconut milk
Cook the rice on the stove or in a rice cooker, but replace  2 cups of water with 2 cups of coconut milk, then add in an extra quarter-cup of water.
Plantains: 
  • 2 ripe plantain bananas, peeled and cut to 1/4 ” rounds
  • 2 tbsp. frying oil of your choice
Heat oil in a large skillet over medium-high heat. Wait 2 to 3 minutes, then add the plantains in one layer. Fry until browned (~3 minutes), then flip and cook for an additional 2 minutes. Drain on paper towels and keep warm.
Toppings: 


Use a hot serving dish or bowl to scoop one cup of rice, a half cup of beans, and plenty of fruit toppings per guest. Enjoy!
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