Toasted Coconut Rice Salad
Updated April 27, 2026
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
1 (14- to 16-ounce) block extra-firm tofu, drained
2 tablespoons canola or vegetable oil, divided
1 cup jasmine rice, rinsed and drained
2 tablespoons grated fresh ginger, from a 2- to 3-inch piece, divided
Kosher salt, such as Diamond Crystal
¾ cup plus 2 tablespoons full-fat coconut milk, divided
⅓ cup plus 2 tablespoons ponzu, divided
1 tablespoon honey
2 to 3 teaspoons Sriracha
1 teaspoon grated garlic, from 1 large clove
2 ½ cups thinly sliced or shredded purple cabbage (about 7 ½ ounces)
2 scallions, thinly sliced (about ½ cup)
⅔ cup tightly packed cilantro leaves, chopped
⅔ cup roasted cashews (optional)
Preparation
- Step 1
Cut the drained tofu into 1-inch cubes and arrange in an even layer over a clean kitchen towel or paper towel. Set aside.
- Step 2
Heat 1 tablespoon oil in a large nonstick skillet with a lid over medium-high until hot, about 30 seconds. Add the rice and stir to coat in the oil. Toast the rice, stirring occasionally, until dry, fragrant and light golden (some golden brown spots are OK), about 5 minutes. Stir in 1 tablespoon ginger and ½ teaspoon salt.
- Step 3
Carefully pour ¾ cup coconut milk and 1¼ cups water down the side of the skillet and give the pan a shake to submerge the rice. If not already boiling, bring to a boil. Cover the skillet, turn the heat down to low, and cook until the liquid is absorbed and the rice tender, 10 to 15 minutes. Turn off the heat and let steam, covered, 5 minutes more. Transfer the rice to a large bowl.
- Step 4
While the rice cooks, in a medium bowl, toss the tofu with 2 tablespoons ponzu.
- Step 5
In the same skillet, heat the remaining tablespoon oil over medium-high until shimmering, about 1 minute. Add the tofu in an even layer and cook until golden brown on the top and bottom, flipping halfway through, 3 to 4 minutes total. Add to the bowl with the rice.
- Step 6
In the bowl that you used to toss the tofu, stir together the honey, Sriracha, grated garlic and the remaining tablespoon ginger, 2 tablespoons coconut milk and ⅓ cup ponzu.
- Step 7
Add the dressing, cabbage and half of the scallions, cilantro and cashews (if using) to the bowl with the rice and toss until everything is well coated in the dressing. Top with the remaining scallions, cilantro and cashews.
Private Notes
Comments
For those asking about quick Ponzu sauce, found this on the internet: Quick 5-Minute Ponzu Sauce 3 tbsp Soy Sauce 1 tbsp Fresh Lemon Juice 1 tbsp Fresh Lime Juice 1 tbsp Mirin 1/2 tsp Rice Vinegar Instructions: Whisk all ingredients together in a small bowl until combined. Taste and add more citrus for tartness or mirin for sweetness if desired.
This was good and quick to make. Made this as written with minor idiosyncratic adjustments for seasoning etc. When I make again I will increase the coconut milk to a full can, as the coconut flavor was effectively nonexistent. It needs some lime, a splash of fish sauce, and, as another commentor mentioned, something sweet like mango. This will be in my rotation.
Delicious and filling. Simplified: marinated cubed tofu in ponzu for 15 min, then tossed cubes in cornstarch. Baked 375, turning, until golden (about 30 min). Used same oven to roast broccoli (added to recipe) and cashews (final few min.) Cooked rice at same time (brown jasmine needs longer cook time and more liquid). Chopped cabbage, cilantro and made dressing. Tossed the salad, cooked tofu and broccoli in bit of dressing then put on finished rice and each person added dressing. Garnished with cashews and a bit of toasted unsweetened coconut flakes. Store components separately for great lunch meal!
I don’t really like cabbage, what would be good to sub in? Iceberg lettuce?
Could you make this with quinoa instead of rice?
INCREDIBLE recipe, cooked it for my parents and we named it Ponzu Scheme. Amazing