Coconut Curried Tofu with Green Jasmine Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup unsweetened shredded coconut |
1 3/4 cups water |
1 teaspoon salt |
1 cup jasmine or basmati rice |
1 cup (packed) coarsely chopped fresh cilantro |
3/4 cup unsweetened light coconut milk |
4 teaspoons minced fresh ginger |
1 tablespoon fresh lime juice |
2 large garlic cloves, minced |
2 tablespoons vegetable oil |
16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes |
1/2 cup thinly sliced green onions |
2 teaspoons curry powder |
1 teaspoon ground cumin |
1/8 teaspoon dried crushed red pepper |
1 cup whole small cherry tomatoes |
2 tablespoons chopped peanuts |
Directions:
1. Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.
2. 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.
3. 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.
4. Heat oil in large nonstick skillet over high heat. 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.
5. Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.
6. *Available at specialty foods stores and natural foods stores.
7. **Available at Asian markets and in the Asian foods section of many supermarkets.
8. Per serving: calories, 433; total fat, 20 g; saturated fat, 5 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
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