Wednesday, January 4, 2012

Coconut-Curry Tofu with Jasmine Rice

The tofu cubes really sucked up the sauce; in the end, they were like little coconut-curry sponges, very tasty. Using the toasted coconut shreds in the coconut milk really amped up the coconuttiness, but I think that it works well with the other flavors, especially the peanut and lime.

If fat content is an issue for you, you can use light coconut milk, but don't be fooled, that still has some fat in it. You wouldn't be wrong to put chopped cilantro in the coconut milk puree which you add to the rice. I love cilantro usually, but I was out of it and was feeling too lazy to go out to the store JUST for that one item, so I said, "No cilantro today." It was just fine and tasty without it.

Coconut-Curry Tofu and Jasmine Rice

  • 1/4 cup unsweetened shredded coconut
  •  1 3/4 cups water
  • 1 t salt
  • 1 cup jasmine or basmati rice
  • 3/4 cup unsweetened coconut milk
  • 1 T minced fresh ginger
  • 1 T fresh lime juice
  • 2 large garlic cloves, minced
  • 1/2 t dried jalapeno flakes
  • 2 T canola oil
  • 8 ounces extra-firm tofu, pressed, drained, and cut into 1/2-inch cubes
  • 1/2 cup onion, chopped
  • 2 t curry powder
  • 1 t ground cumin
  • 1/8 t dried jalapeno flakes
  • 1/2 cup yellow cherry tomatoes, chopped
  • hot sauce to taste
  • 2 T chopped peanuts
  • lime zest

  1. In a dry skillet over medium-high heat, toast the shredded coconut until light golden, about 5 minutes. Stir constantly and be careful not to let it burn. As soon as it starts to smell toasted and reach a nice golden color, remove it from heat and transfer to a bowl.
  2. Bring 1-3/4 cups water and salt to boil in heavy medium saucepan. Add the rice and let boil again.
  3. Reduce heat to low, cover, and simmer until all the water is absorbed, about 18 - 20 minutes.
  4. Puree 1/2 cup of the coconut milk, 1 teaspoon ginger, lime juice, and 1 clove of garlic in a blender.  Add the toasted coconut and blend for a few seconds. 
  5. Mix the coconut milk mixture into the rice and set aside.
  6. Heat some canola oil in large skillet over medium-high heat. Add the tofu cubes and saute until golden.
  7. Add the onions, curry, cumin, jalapeno flakes and the rest of the ginger and garlic. Cook for 2 minutes.
  8. Add the tomatoes and stir everything well.
  9. Serve over the coconut jasmine rice, add hot sauce to taste and top with chopped peanuts and lime zest.


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