View Recipe |
Edit Recipe | Delete Recipe | Add to Shopping List | Add to Favourites | View Recipe |
Recipe Name: | Coconut Curried Tofu with Green Jasmine Rice | Difficulty: | Easy |
Source: | Bon Appetit | Serving Size: | 4 |
Ethnicity: | Thai | Comments: | |
Base: | Vegetable | ||
Course: | Entree | ||
Preparation Time: | 30-60 Minutes |
Ingredients: 1/4 Cup(s) unsweetened shredded coconut 1 3/4 Cup(s) water 1 Teaspoon(s) salt 1 Cup(s) jasmine or basmati rice 1 Cup(s) (packed) coarsely chopped fresh cilantro 3/4 Cup(s) unsweetened light coconut milk 4 Teaspoon(s) minced fresh ginger 1 Tablespoon(s) fresh lime juice 2 Each(s) large garlic cloves, minced 2 Tablespoon(s) vegetable oil 16 Ounce(s) extra-firm tofu, drained, patted dry, cut in 1/2" cubes 1/2 Cup(s) thinly sliced green onions 2 Teaspoon(s) curry powder 1 Teaspoon(s) ground cumin 1/8 Teaspoon(s) dried crushed red pepper 1 Cup(s) whole small cherry tomatoes 2 Tablespoon(s) chopped peanuts |
Directions:
Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl. Bring 1-3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree and coconut into rice. Set aside. Heat oil in large nonstick skillet over high hear. Add tofu; stir fry until golden, about 6 minutes. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper. Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts. |