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.