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
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.