Spicy Maple Chicken & Coconut Rice

That first hiss from the cooker tells you something good is happening. You spot the steam sneaking out, and that valve hiss feels like a little excitement buzzing in your kitchen. It’s that moment when you know the sealing ring's doing its job, locking in all the flavors for a tender pull on every grain and tofu cube.

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When you finally peek inside after that slow release, dang, the golden garlic rice looks fluffy and full of cozy aroma. You recall the turmeric shining bright, and the brown rice soaked up all that vegetable stock just right. The tofu? Wait till you see it glazed with that sticky maple syrup and spicy sambal oelek mix that gives your taste buds a kick.

This bowl works real good for busy days cause you don’t gotta babysit it. Just set the pressure cooker and let it do the heavy lifting while you prep other bits or chill. It’s quick, flavors deep, and the broccolini gets nice and tender without losing its snap. You gonna love this one for sure.

What Makes Pressure Cooking Win Every Round

• Locks in flavors real good so every bite tastes deep and fresh.
• Speeds up cooking time compared to regular simmering, especially with rice and tofu.
• Uses less water so your food doesn’t get soggy or watery.
• Hands-off cooking means you can multitask or relax while dinner happens.
• Perfect for delicate veggies like broccolini that need quick tender pulls without mushiness.
• The valve hiss and slow release add that comforting timer sound you kinda grow to love.

Your Simple Ingredient Checklist

You won’t need a pantry full of fancy stuff for these bowls, just mostly easy pantry staples and fresh stuff. Here’s your go-to grocery list ready to grab:

• 2 teaspoons olive oil for sautéing up garlic and tofu.
• 1 clove garlic, finely grated with a Microplane to get all that punchy flavor.
• ½ teaspoon ground turmeric to give your rice that golden glow.
• 1 cup short grain brown rice, rinsed well so it cooks nice and fluffy inside the pressure cooker.
• 1 ¾ cups vegetable stock to float those rice grains in flavor.
• Sea salt and ground black pepper, gotta season your rice and tofu right.
• 1 lb firm tofu, well drained and ready for that crispy toss.
• 1 tablespoon arrowroot starch to help the tofu get that nice crust on the skillet.
• ¼ cup maple syrup, three tablespoons unseasoned rice vinegar, and two tablespoons sambal oelek or gochujang blended with two tablespoons tamari add the spicy sticky glaze.

Your Complete Cooking Timeline

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Alright now, here’s how you bring the whole bowl together with your pressure cooker and some skillet action. Follow me step by step:

• First, heat 1 teaspoon olive oil in a medium saucepan on medium heat. Toss in that finely grated garlic and turmeric, sauté for 1 minute till the kitchen smells like heaven.
• Next add the rinsed brown rice so each grain gets coated with that garlicky oily mix. Pour in the vegetable stock, season with salt and pepper, and bring it all to a boil.
• Turn the heat down real low, cover, and let it simmer or pressure cook for 40-45 mins till rice is tender and all that liquid is soaked up. Once done, remove from heat and let it sit covered for 10 minutes to finish its tender pull.
• While you wait, pat tofu dry real good then cut into 1-inch cubes. Toss it gently with arrowroot starch, salt, and pepper so each cube gets coated but not clumpy.
• Heat the remaining 1 teaspoon olive oil in a large skillet on medium-high. Add tofu in a single layer, cook 2-3 minutes per side till golden and crispy—don’t crowd the pan so they crisp up nice.
• Turn heat to low and pour maple syrup over tofu cubes. Toss gently to coat, and let it cook 2-3 more minutes so the glaze thickens and sticks.
• Finally, blanch or sauté that broccolini to get it tender yet crunchy, then assemble bowls with golden garlic rice, glazed tofu, and broccolini. Garnish with sliced green onions if you want a lil extra pizzazz.

Quick Tricks That Save Your Time

• Rinse your brown rice the night before so you cut down rinse and soak time when cooking.
• Press your tofu with paper towels or a tofu press first thing to dry it faster without wait.
• Use frozen broccolini if fresh is not around, just adjust blanch time slightly shorter so it stays crisp.
• Mix your glaze ingredients ahead in a small jar so pouring over tofu is simple and fast at the last minute.

When You Finally Get to Eat

Dang, when you scoop that first bite, you catch the spicy heat from the sambal mingling with sweet maple. It’s a dance that kinda hits your tongue right in the feels.

The golden garlic rice feels all soft and warm, soaking up every drop of that turmeric glow and garlic scent. You taste the care in every tender pull of the rice grain.

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Tofu’s crispy edges give a satisfying crunch before leading to the sticky, spicy-sweet glaze that coats your mouth with flavor. Every cube’s got personality.

Broccolini adds fresh green snap and just-right bitterness to balance the bowl. It’s that crisp sidekick you didn’t know you needed but now can’t live without.

How to Store This for Later

• Keep leftovers in an airtight container in your fridge for up to 4 days. The flavors settle even more overnight, which is kinda nice.
• If you wanna freeze, separate tofu and rice in freezer bags or containers, keeping broccolini out for best texture later.
• To reheat frozen portions, thaw in fridge overnight and gently warm in a skillet or microwave so tofu stays crispy.
• Broccolini reheats best tossed in a hot pan quickly to keep its snap rather than steaming it too long.

Common Questions and Real Answers

• Can I use other rice types? You could try but short grain brown rice is better 'cause it soaks flavors and cooks nicely under pressure. Different rices need adjusted cooking times.
• Is it okay to swap tofu for tempeh? Definitely, though tempeh has a different texture and could soak glaze differently. Cook time on skillet stays about the same.
• What if I don’t like spicy stuff? You can reduce or leave out the sambal oelek or gochujang and maybe add a mild soy sauce sweet dip instead. Still tasty!
• How important is that sealing ring? It’s super important to keep pressure in the cooker sealed tight; check yours often for cracks or wear so you get that right valve hiss and cook well.
• Why do I need to do a slow release here? Slow release helps rice finish tender and prevents it from sticking or bursting inside the cooker. It’s best for avoiding mushy or uneven textures.
• Can I add veggies other than broccolini? Sure thing. Quick cooking ones like spinach, snap peas, or even asparagus work nice. Add them last so they don’t overcook under pressure.

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Spicy Maple Tofu Bowls with Golden Garlic Rice & Broccolini

Ready in under an hour, this vegan bowl recipe combines golden garlic rice with spicy maple-glazed tofu and crisp-tender broccolini. A fragrant, protein-packed, and totally hands-off dish perfect for weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 475 kcal

Equipment

• 1 Pressure cooker for cooking rice
• 1 Large skillet for cooking tofu and broccolini
• 1 Mixing bowl for tossing tofu

Ingredients

  

Golden Garlic Rice

• 2 teaspoons olive oil for sautéing
• 1 clove garlic finely grated
• ½ teaspoon ground turmeric
• 1 cup short grain brown rice rinsed well and drained
• 1 ¾ cups vegetable stock
• sea salt to taste
• ground black pepper to taste

Tofu and Broccolini

• 1 lb firm tofu drained and cubed
• 1 tablespoon arrowroot starch
• ¼ cup maple syrup
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons sambal oelek or gochujang
• 2 tablespoons Tamari
• 1 clove garlic finely grated
• 1 bunch broccolini trimmed
• water
• ¼ cup olive oil
• sliced green onions for garnish

Instructions

 

Instructions

• Heat a medium saucepan over medium heat. Add 1 teaspoon oil, garlic, and turmeric. Sauté for 30 seconds until fragrant.
• Add rice and stir to coat. Add vegetable stock, salt, and pepper. Bring to a boil, cover, lower heat, and simmer 45 minutes. Let sit off heat for 10 minutes.
• Pat tofu dry and cut into cubes. Toss in a bowl with arrowroot starch, salt, and pepper.
• Whisk maple syrup, sambal oelek, Tamari, vinegar, and garlic in a small bowl to make the glaze.
• Steam broccolini in a skillet with a bit of water and a lid until bright green and tender, about 5 minutes. Remove and reserve.
• In a clean skillet over medium heat, add a bit of oil. Brown tofu in batches, 3-5 minutes per side. Remove to a plate.
• Return tofu to skillet, add glaze, and simmer 5 minutes until thickened and sticky. Stir in broccolini to coat.
• Serve glazed tofu and broccolini over golden garlic rice. Top with sliced green onions if desired.

Notes

To adjust spice level, reduce sambal oelek. Store leftovers in airtight container for up to 4 days. Reheat gently to maintain texture. Broccolini can be subbed with other quick-cooking greens like snap peas or spinach.