Coconut Curried Tofu with Green Jasmine Rice

Name: Coconut Curried Tofu with Green Jasmine Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters jasmine or basmati rice; 237 milliliters whole small cherry tomatoes; 2 teaspoons curry powder; 454 grams extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes; 237 milliliters (packed) coarsely chopped fresh cilantro; 4 teaspoons minced fresh ginger; 2 larges garlic cloves, minced; 118 milliliters thinly sliced green onions; 1 teaspoon ground cumin; 1 Tbsp fresh lime juice; 2 Tbsps chopped peanuts; 0 teaspoons dried crushed red pepper; 1 teaspoon salt; 177 milliliters unsweetened light coconut milk; 59 milliliters unsweetened shredded coconut; 2 Tbsps vegetable oil; 414 milliliters water

Coconut Curried Tofu with Green Jasmine Rice is a gluten free and vegan main course. This recipe makes 4 servings with 491 calories, 15g of protein, and 28g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut milk, cilantro, coconut, and a few other things to make it today. To use up the basmati rice you could follow this main course with the Basmati Rice Pudding with Toasted Coconut as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes.

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Shredded Coconut

Equipment you will use

Frying Pan

Transfer to bowl.

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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.

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Water

Rice

Salt

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Sauce Pan

Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.

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Coconut Milk

Lime Juice

Cilantro

Garlic

Ginger

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Blender

Mix puree and coconut into rice. Set aside.

Ingredients you will need

Coconut

Rice

Heat oil in large nonstick skillet over high heat.

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Cooking Oil

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Frying Pan

Add tofu; stir-fry until golden, about 6 minutes.

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Tofu

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.

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Salt And Pepper