Tofu & Broccoli in Coconut Cilantro Sauce with Rice

A healthy, fragrant stir-fry that is perfect for a quick weeknight meal.

What You Need To Make This Recipe

Start Picking, Produce, Vegetables Shiitake Mushroom $6.99
Start Picking, Produce, Herbs Cilantro $2.99
Start Picking, Produce, Vegetables Baby Broccoli $3.99
Start Picking, Produce, Vegetables Fresh Ginger 1/4 lb. $1.99
  • 20 min

    Step 1

    Bring the 3 cups of water to a boil. Add the rice to the pot, cover, and cook for 15-20 minutes. Try not to remove your lid until after 15 minutes have passed. This will cause the steam to escape the pot..

  • 30 min

    Step 2

    Heat your sesame oil in a large sauté pan. Add the onions to the hot pan and stir. Cook for 5-6 minutes over medium heat. Add in the chopped broccoli and cook for another 3-4 minutes. Stir in the mushroom slices and tofu. Season the veggies with salt and pepper to taste. Add the ginger in and stir together. Cook for another 2-3 minutes. Pour in the soy sauce and the coconut milk. Bring to a gentle boil over medium-low heat. Cover and cook for 15 minutes. Just before serving, add in the cilantro. Once you are ready to serve, ladle the rice into deep bowls and add the tofu and veggies right on top. Add generous helpings of the sauce. Top with chopped scallions.


  • Sesame Oil
    1 TBS
  • Tofu
    1 Package cubed
  • Coconut Milk
    1 16 oz can
  • Onion
    1 chopped
  • Broccoli
    1 cup florets
  • Shiitake Mushrooms
    1/2 lb sliced
  • Ginger
    1 TBS grated
  • Soy Sauce
    2 TBS
  • Cilantro
    1 cup chopped
  • Rice
    1.5 cups
  • Scallions
    1/4 cup chopped
  • Water
    3 cups
  • S