Editors' Pick
Coconut Curried Tofu with Green Jasmine Rice
photo by Prose
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 59.14 ml unsweetened dried shredded coconut
- 414.03 ml water
- 4.92 ml salt
- 236.59 ml jasmine rice or 236.59 ml basmati rice
- 236.59 ml coarsely chopped fresh cilantro (packed)
- 177.44 ml unsweetened light coconut milk
- 19.71 ml minced fresh ginger
- 14.79 ml fresh lime juice
- 2 clove garlic, minced
- 29.58 ml vegetable oil
- 453.59 g extra firm tofu, drained,patted dry,cut into 1/2 inch cubes
- 118.29 ml thinly sliced green onion
- 9.85 ml curry powder
- 4.92 ml ground cumin
- 0.61 ml dry crushed red pepper
- 236.59 ml whole small cherry tomatoes
- 29.58 ml chopped peanuts
directions
- 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.
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Reviews
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This recipe is so flavorful! The last review was over 8 years ago so IMO it is also very underrated lol. I have very little experience with tofu so I was nervous that I wouldn’t like the taste or texture but I was not disappointed at all. I did press/pat the water out of the tofu very well and I browned mine quite a bit longer, maybe 10 minutes total. I will absolutely make it again.
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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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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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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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great recipe all around! I changed a few things as well: I like to fry my tofu in peanut oil first before adding to a recipe. This gives it a nice golden color and firm texture on the skin. In addition, I had loads of Thai basil in my garden but no cilantro, so i used the Thai basil instead. I also added 2/3 of a grated jalapeno to the blended mixture for the rice. My husband hates tomatoes, so I sauteed some orange peppers (thinly sliced) to mix with the tofu. My husband and I loved the contrast of colors and vibrant flavors of this dish!!
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Tweaks
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great recipe all around! I changed a few things as well: I like to fry my tofu in peanut oil first before adding to a recipe. This gives it a nice golden color and firm texture on the skin. In addition, I had loads of Thai basil in my garden but no cilantro, so i used the Thai basil instead. I also added 2/3 of a grated jalapeno to the blended mixture for the rice. My husband hates tomatoes, so I sauteed some orange peppers (thinly sliced) to mix with the tofu. My husband and I loved the contrast of colors and vibrant flavors of this dish!!
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Wonderful variety of spices and flavorful but not too overpowering of a coconut taste even with that amount of coconut milk. Thai food is all about balance;-the spicy, the sweet, the exotic. Isn't it? When I cooked the jasmine rice I forgot to add in the cilantro so I garnish the finished dish with chopped cilantro and lime wedges. To the tofu mixture I substituted one half of a red jalapeno for the red pepper flakes and added about 1 heaping tablespoon of squeeze bottle lemon grass puree. For the vegetable oil I used a bit of peanut oil mixed in for added flavor. I also forgot to add the tomatoes which would have added nice color. Asian food is the most difficult and frustrating cuisine for me to prepare- more hits than misses. This was a big hit. Thanks for sharing. CG
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey