Coconut Curried Tofu with Green Jasmine Rice

Coconut Curried Tofu with Green Jasmine Rice
Photo by Scott Peterson

Ingredients

  • 1 teaspoon salt
  • 1 ¾ cups water
  • ¾ cup unsweetened light coconut milk
  • ¼ cup unsweetened shredded coconut
  • 16 ounces extra-firm tofu
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lime juice
  • + 10 more ingredients
    • 4 teaspoons fresh ginger
    • 2 tablespoons chopped peanuts
    • 1 cup whole small cherry tomatoes
    • 2 large garlic cloves
    • 1 cup fresh cilantro
    • 1/8 teaspoon dried red pepper flakes
    • 2 teaspoons curry powder
    • 1 cup jasmine or basmati rice
    • 1 teaspoon ground cumin
    • ½ cup green onions

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, ...

View full recipe at Epicurious

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