• Soyfoodscouncil

Coconut Curried Tofu with Green Jasmine Rice

Ingredients 1 cup packed, coarsely chopped fresh cilantro

1 can (16 oz.) unsweetened coconut milk

4 teaspoon minced fresh ginger

1 tablespoon fresh lime juice

2 large cloves garlic, minced

¼ cup unsweetened shredded coconut

1 cup Jasmine rice

2 tablespoons soy oil

16 ounces extra firm tofu, drained, patted dry, cut into 1/2-inch cubes

½ cup thinly sliced green onions

2 teaspoon curry powder

1 teaspoon ground cumin

⅛ teaspoon dried crushed red pepper

1 cup whole small cherry tomatoes

2 tablespoons chopped peanuts


Instructions Puree cilantro, 1/2 cup of the coconut milk, 1 teaspoon of the ginger, lime juice and half of the garlic in blender. Set aside.Cook shredded coconut in small nonstick skillet over medium heat until light golden brown, about 5 minutes, stirring frequently. Set aside.Cook rice according to package directions.Stir pureed cilantro mixture and toasted coconut into rice. Keep warm.Meanwhile, heat oil in large nonstick skillet over high heat.Add tofu; stir-fry until golden, about 6 minutes.Add green onions, curry powder, cumin, red pepper, and remaining ginger and garlic; stir-fry 1 minute.Stir in tomatoes and remaining coconut milk. Cook 2 minutes longer or until tomatoes are heated through.Season with salt and pepper, if desired.Serve tofu mixture on top of rice.Sprinkle with peanuts.


Notes Makes 4 servings.

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