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This summer fruit and tofu coconut forbidden rice is a great excuse to incorporate awesome summer fruit into dinner. #watermelon #nectarines #coconutmilk #forbiddenrice

Summer Fruit and Tofu Coconut Forbidden Rice

This summer fruit and tofu coconut forbidden rice is the perfect summer rice salad dish.
Course Main Course, Side Dish
Cuisine American, Fusion
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 444 kcal


  • 1/2 cup black forbidden rice
  • 1/2 cup brown rice
  • 1/2 cup white rice can increase to 1 cup if you don't want to use brown rice
  • 3 cups light coconut milk
  • 2 blocks (16 oz total) extra-firm tofu cut into bite-sized pieces
  • 2 T soy sauce
  • 1/2 teaspoon fish sauce
  • 1 T rice wine vinegar
  • 1 cup cubed seeded watermelon
  • 1 Persian cucumber sliced into rounds
  • 1 large tomato cut into wedges
  • 2 medium stone fruit cut into wedges
  • 1/2 cup cilantro chopped
  • 2 teaspoon sesame oil
  • 1 1/2 teaspoon lime or lemon juice
  • 1/4 cup toasted coconut flakes


  1. Cook the rice with the coconut milk. I like doing this in a rice cooker, but stovetop works too.

  2. Drain the tofu on paper towels if you have time. Drizzle it with the soy sauce, fish sauce and rice wine vinegar, then toss to combine.
  3. Mix the fruit, rice, cilantro, oil, lime juice and zest in a large bowl. Top with the tofu and coconut. Season to taste with more soy sauce, fish sauce, rice wine vinegar and/or sesame oil.

Recipe Notes

From Suzanne Lehrer via Serious Eats. This can be made ahead, though I'd recommend adding the stone fruit and toasted coconut right before serving. Instead of using light coconut milk, you could do half full fat coconut milk, and cut it with water or low fat milk of any kind.