Recipe

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• 1/4 cup unsweetened dried shredded coconut
• 1 3/4 cups water
• 1 tsp salt
• 1 cup jasmine rice
• 1 cup coarsely chopped fresh cilantro (packed)
• 3/4 cup unsweetened light coconut milk
• 4 tsp minced fresh ginger
• 1 tbsp fresh lime juice
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 16 oz extra firm tofu, drained,patted dry,cut into 1/2 inch cubes
• 1/2 cup thinly sliced green onion
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/8 tsp dry crushed red pepper
• 1 cup whole small cherry tomatoes
• 2 tbsp chopped peanuts

• 1 Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes.
• 2 Transfer to bowl.
• 3 Bring 1 3/4 cups water and salt to boil in heavy medium saucepan.
• 4 Stir in rice; bring to boil.
• 5 Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
• 6 Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.
• 7 Mix puree and coconut into rice.
• 8 Set aside.
• 9 Heat oil in large nonstick skillet over high heat.
• 10 Add tofu; stir-fry until golden, about 6 minutes.
• 11 Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic.
• 12 Stir-fry 1 minute.
• 13 Stir in tomatoes and remaining coconut milk.
• 14 Season with salt and pepper.
• 15 Divide rice among 4 plates.
• 16 Top with tofu mixture.
• 17 Sprinkle with peanuts.
• 18 *Availableat specialty foods stores and natural foods stores.
• 19 **Availableat Asian markets and in the Asian foods section of many supermarkets.