• Sonya Patel

Coconut Rice with a Tangy Harissa Sauce

Made a gorgeous coconut and green bean fried rice with a side of roasted veggies. Topped the dish with a flavorful packed sauce of harissa, lime juice, tamari, and a touch of maple syrup.


1tsp harissa (any flavor would work)

1tbs tamari (or soy sauce)

1tbs lime juice

1tbs maple syrup

Mix together ingredients and feel free to adjust per taste.

This would be a great dipping sauce as well!


1c washed basmati rice

1c water

1 coconut milk

1 block pressed and cubed tofu

1tbs oil

3-4 cloves of minced garlic

8oz chopped green beans

1/4 c chopped cilantro

4 finely chopped green onion

Juice of 1/2 to 3/4 lime

Add rice, coconut milk and water to a medium pan.

Bring to boil and reduce heat to low.

Cover pan with a lid leaving a small vent. Cook for about 10-15 min, switch off heat, cover pan completely allowing rice to stream and then cool.

While rice is cooking, brown pieces of tofu in a large nonstick pan, adding in a little bit of oil if needed. Once the tofu is browned, place in a bowl and set aside.

Heat a little more oil in the pan.

Add about 3-4 cloves of minced garlic, chopped green beans, and a little salt. Cook until beans are almost done.

Add in cooled rice, browned tofu, green onions, cilantro, lime juice, and salt to taste. Stir fry the rice until everything is combined evenly and heated through.

Top with sauce before serving.