Coconut Curried Tofu with Green Jasmine Rice

Total Time
Prep 20 mins
Cook 20 mins

This is a vegetarian dish from Bon Appetit January 2003

Ingredients Nutrition


  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.
Most Helpful

Fabulous!! I am so full! I could eat this all day long. The rice IS unbelievably good, but the whole dish is first rate in my opinion! And beautiful too. I wasn't sure about this when I picked it, but I would definitely make it again just as is (with the small adjustment of adding some salt to the tofu!) Thank you Rita! Even tofu newbie Fiance thought it was great.

Nikoma September 13, 2011

The star of this recipe is the amazingly flavorful rice! I will probably be making that rice to go with other dishes. The curry, as written, by itself, probably would have been 4 (or maybe even 3) stars. However, it's a really good "base" to which I added other things for more interest. I knew that, like Roosie, I would want more vegetables, so I added some mushrooms and spinach. I also added a fresh sliced jalapeno and used a whole teaspoon of crushed red pepper. It still wasn't spicy, but we added Sri Racha sauce upon serving. Also, I added extra coconut milk (went ahead and used up the rest of the can) and added soy sauce at the table. Oh, I also added a little salt to the rice flavoring mixture after tasting, and I used basmati brown rice. Thank you for posting this fresh, fun recipe! Made for Veg*an Swap, January 2011.

Prose January 26, 2011

Pretty! The rice was a gorgeous emrald and the tofu a nice golden yellow. I, like Cookgirl, didn't add the tomatoes... neither BF nor I care much for cherry tomatoes and I don't like the flavor of raw tomatoes at all. However, I recently had a dish in a Thai restaurant with lightly cooked cherry tomatoes in it, and, honestly, I think they would have complimented the flavors of this recipe very well. I would have liked to see a bit more vegetation in the dish- maybe a bell pepper or an onion? I just felt that the texture/mouth-feel was a little "blah" - the rice was kind of damp and the tofu had the semi-squishy texture of tofu and it all sort of mushed together to me. The peanuts were a nice touch, but I was craving a bit more texture. I didn't have any lime juice on-hand so I simmered a Keffir lime leaf with the rice and used lemon in the puree. Worked well. All-in-all it made a pretty good dinner. We make Asian food frequently, and this was an interesting change from our usual fare. It worked just as directed- I prepared the tofu in my cast-iron wok and it worked quite well. Thanks Rita!

Roosie December 04, 2004

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