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    You are in: Home / Recipes / Coconut Curried Tofu with Green Jasmine Rice Recipe
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    Coconut Curried Tofu with Green Jasmine Rice

    Coconut Curried Tofu with Green Jasmine Rice. Photo by Prose

    1/2 Photos of Coconut Curried Tofu with Green Jasmine Rice

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Rita~'s Note:

    This is a vegetarian dish from Bon Appetit January 2003

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    Units: US | Metric


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

    Ratings & Reviews:

    • on September 13, 2011


      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.

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    • on January 26, 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.

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    • on December 05, 2004


      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!

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    Read All Reviews (7)


    Nutritional Facts for Coconut Curried Tofu with Green Jasmine Rice

    Serving Size: 1 (344 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 392.2
    Calories from Fat 160
    Total Fat 17.7 g
    Saturated Fat 5.3 g
    Cholesterol 0.0 mg
    Sodium 611.8 mg
    Total Carbohydrate 46.1 g
    Dietary Fiber 4.9 g
    Sugars 2.7 g
    Protein 14.9 g

    The following items or measurements are not included:

    light coconut milk

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