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Coconut tofu risotto

If they had risotto in Thailand, this is what it would be like.

Posted by: KIm




30 - 60 mins

Skill Level




Courses etc.

Main Courses

You will need

about 300g plain tofu Available only in our Edinburgh shops More products
about 2 inch piece fresh ginger root, chopped More products
1 lemon, juiced More products
2 tbsp tamari OR More products
2 tbsp liquid aminos More products
about 200g fresh or frozen spinach More products
500g short grain brown rice More products
20g arame More products
about 100g shelled edamame beans Available only in our Edinburgh shops More products
the corn cut off 1 fresh sweetcorn cob  OR

Awaiting stock

More products
100g jar of sweetcorn, drained More products
half a can or 200ml coconut milk More products
2 tsp turmeric More products
a large handful of finely sliced red cabbage More products
a large handful of sunflower seeds, soaked overnight or for at least an hour More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Start by marinating the cubed tofu with the ginger, lemon juice and tamari or liquid aminos.
  • If using fresh spinach, chop it into a chiffonade. If using frozen spinach, take it out of the freezer to thaw.
  • Put rice on to boil in water twice the depth of the rice in the pan, or two cups water to one cup rice. Meanwhile, soak the arame in a bowl of filtered water.
  • When the rice has been cooking for about 25 mins, add the seaweed.
  • If the rice is running out of water, keep adding small amounts of hot water.
  • When the rice is almost cooked add the tofu, tofu marinade, edamame beans, sweet corn, spinach, coconut milk and turmeric.
  • Finally, add the red cabbage and the rinsed and drained sunflower seeds, and serve.

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