Coconut Curried Tofu with Green Jasmine Rice
- Ready In:
- 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
- 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.
Join The Conversation
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.
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.
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.