Holiday Rush

☰ Menu
Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Beans Fruit Rice American Asian Vegan Vegetarian Nuts Stove Top Dietary Soy Tofu Coconut Pasta Rice And Grains White Rice Long Grain Rice Equipment Presentation Served Hot

Coconut Curried Tofu With Green Jasmine Rice

This is a vegetarian dish from bon appetit january 2003

Steps

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 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.
Divide rice among 4 plates.
Top with tofu mixture.
Sprinkle with peanuts.
Availableat specialty foods stores and natural foods stores.
Availableat asian markets and in the asian foods section of many supermarkets.

Ingredients

unsweetened dried shredded coconut, water, salt, jasmine rice, fresh cilantro, light coconut milk, fresh ginger, fresh lime juice, garlic, vegetable oil, extra firm tofu, green onion, curry powder, ground cumin, dry crushed red pepper, cherry tomatoes, peanuts