Coconut Curried Tofu with Green Jasmine Rice

Recipe by Rita1652
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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