Coconut Curried Tofu With Green Jasmine Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.