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Recipes

Coconut Curried Tofu with Green Jasmine Rice

By Marie SimmonsPhotography by Scott Peterson

4.0

(1)

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Recipe information

  • Yield

    4 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

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

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.

Explore Bon AppétitSoutheast AsianAsianTofuCoconutFruitCoconut MilkCilantroRiceRice & GrainsQuickEasyWeeknight MealsMainGluten-FreeDinner