Coconut Curried Tofu with Green Jasmine Rice

This is a vegetarian dish from Bon Appetit January 2003

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup unsweetened dried shredded coconut
• 1 3⁄4 cups water
• 1  teaspoon salt
• 1  cup  jasmine rice or 1  cup basmati rice
• 1  cup  coarsely chopped fresh cilantro (packed)
• 3⁄4 cup  unsweetened light coconut milk
• 4  teaspoons  minced fresh ginger
• 1  tablespoon fresh lime juice
• 2  cloves garlic, 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 onion
• 2  teaspoons curry powder
• 1  teaspoon ground cumin
• 1⁄8 teaspoon dry 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.
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.