Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice

Submitted by Chandra M

"I got this from a friend who adapted it from Vegetarian Planet cookbook. The rice is especially good the next day."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 1⁄2 teaspoons lime zest, grated or 10 dried kaffir lime leaves
• 1 1⁄4 cups coconut milk
• 2 3⁄4 cups water
• 1 teaspoon salt
• 1 1⁄2 cups jasmine rice (or basmati or other long grain)
• 2⁄3 cup cilantro, chopped
• 2 tablespoons cilantro, chopped for garnish
• 2 large garlic cloves
• 1⁄4 cup unsalted dry roasted peanuts
• 1 tablespoon fish sauce or 1/2 teaspoon salt
• 1⁄2 cup canola oil (3 TBSP in sauce, remainder to fry tofu)
• 1 tablespoon chili sauce (such as sriracha, to taste)
• 1 (16 ounce) package firm tofu, cut in 1/2-inch cubes
• 2 cups broccoli, cut in small pieces
• 1 cup scallion, chopped (white & green parts)

directions

1. If using lime leaves (dried), soak in hot water for 30 minutes.
2. Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
3. Cover the pan and reduce heat to lowest setting.
4. Cook for 25 minutes.
5. Pan fry tofu until golden brown.
6. Drain on papertowel & set aside.
7. Chop lime leaves in small pieces.
8. In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
9. Run the machine in spurts.
10. With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
11. Transfer mixture to bowl.
12. Put broccoli and 1/2 cup water in pan.
13. Cover and steam for 2 minutes.
14. Add sauce, stir for 1 minute, then add tofu.
15. Stir scallions into rice.
16. Serve tofu curry over rice.

Reviews

[Chef Jeana]

The lime added so, so much!! I added nothing (a first for me)and this turned out PERFECT just as the recipe described! Thanks!!