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.