Curried Tofu with Coconut Rice
1/4 cup unsweetened shredded coconut
1 3/4 cups water
1 teaspoon salt
1 cup jasmine or basmati rice
1 cup fresh cilantro, chopped
3/4 cup unsweetened lite coconut milk (or nondairy milk + coconut extract), divided
4 teaspoons fresh ginger, minced, divided
1 tablespoon fresh lime juice
2 large cloves garlic, minced, divided
1 teaspoon olive oil
1 pound extra firm tofu, cut in 1/2" cubes
1/2 cup scallions, sliced
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper, optional
1 cup small cherry tomatoes or grape tomatoes, halved
salt and pepper, to taste
2 tablespoons peanuts, chopped
1. Stir coconut in nonstick skillet over medium heat about 5 minutes, until golden brown. Set aside. Bring water and salt to boil. Add rice, cover, lower heat and simmer until water is absorbed, about 18 minutes.
2. Puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and 1/2 the garlic in blender/food processor. Mix puree and shredded coconut into rice. Set aside. (keep on low heat)
3. Heat a nonstick skillet brushed or sprayed with 1 teaspoon oil, and stir fry tofu until golden, about 6 minutes. Add scallions, curry, cumin, cayenne pepper, and remaining ginger and garlic. Stir fry 1 minutes.
4. Add tomatoes and remaining coconut milk. Season to taste with salt and pepper. Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.
Source of recipe: Inspired by a recipe on www.FatFreeVegan.com.