COCONUT CURRIED TOFU WITH GREEN JASMINE RICE

[Guest guest]

COCONUT CURRIED TOFU WITH GREEN JASMINE RICE

 

1/4 cup unsweetened shredded coconut*

 

1 3/4 cups water

1 teaspoon salt

1 cup jasmine or basmati rice

 

1 cup (packed) coarsely chopped fresh cilantro

3/4 cup unsweetened light coconut milk**

4 teaspoons minced fresh ginger

1 tablespoon fresh lime juice

2 large garlic cloves, 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 onions

2 teaspoons curry powder

1 teaspoon ground cumin

1/8 teaspoon dried crushed red pepper

1 cup whole small cherry tomatoes

 

2 tablespoons chopped peanuts

 

Stir shredded coconut in small nonstick skillet over

medium heat until light golden, about 5 minutes.

Transfer to 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.

 

Meanwhile, puree cilantro, 1/2 cup coconut milk, 1

teaspoon ginger, lime juice, and half of garlic in

blender. Mix puree and coconut into rice. Set aside.

 

Heat oil in large nonstick skillet over high heat. Add

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

 

Divide rice among 4 plates. Top with tofu mixture.

Sprinkle with peanuts.

 

*Available at specialty foods stores and natural foods

stores.

**Available at Asian markets and in the Asian foods

section of many supermarkets.

 

Makes 4 servings.

 

Per serving: calories, 433; total fat, 20 g; saturated

fat, 5 g; cholesterol, 0

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9