Coconut Curry Tofu with Cilantro Rice
 
Ingredients
  • CILANTRO RICE
  • ½ cup / 1.5 oz. / 45 grams dried, unsweetened, shredded coconut
  • 1¾ cups / 415 ml water
  • 1 teaspoon salt
  • 1 cup / 8 oz. / 225 grams long grain basmati or jasmine rice
  • 1 cup (packed) fresh cilantro leaves (tender stems OK)
  • ¾ cup / 175 ml unsweetened coconut milk
  • 2 teaspoons minced fresh ginger
  • juice from 1 large lime
  • 1 large garlic clove, peeled and roughly chopped
  • salt, to taste
  • COCONUT CURRY TOFU
  • 2 tablespoons (or more) vegetable oil
  • 16 to 24 oz. / 500 to 750 grams extra-firm tofu, drained, patted dry, cut into ½ inch / 1 mm cubes
  • 2 large garlic cloves, peeled and minced
  • I medium onion, peeled and diced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons curry powder or garam masala
  • 1 teaspoon ground cumin
  • ⅛ teaspoon dried red pepper (can substitute minced fresh, hot pepper)
  • 1½ to 2 cups whole small or halved large cherry tomatoes
  • 1 cup / 250 ml (or more) coconut milk
  • salt, to taste
  • chopped peanuts for garnish
Instructions
  1. Stir shredded coconut in small skillet over medium heat until light golden, about 5 minutes.
  2. Bring water and salt to boil in medium-size saucepan.
  3. Stir in rice.
  4. Bring to boil.
  5. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender.
  6. Meanwhile, puree cilantro, ¾ cup / 175 ml coconut milk, 2 teaspoons ginger, lime juice, and one clove garlic in blender.
  7. Mix puree and coconut into the warm, tender rice.
  8. Set aside with the lid on to keep the rice mixture warm.
  9. While the rice is cooking, heat oil in large non-stick skillet over high heat. (If using a regular skillet, more oil will be required.)
  10. Add onions and cook until softened
  11. Add tofu; stir-fry until golden, about 6 minutes.
  12. Add curry powder, cumin, red pepper, 1 tablespoon grated ginger, and 2 minced garlic cloves.
  13. Saute 1 minute.
  14. Stir in tomatoes and remaining coconut milk. Add additional coconut milk of more sauce is desired.
  15. Season with salt and pepper, to taste.
  16. Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/coconut-curry-tofu-with-cilantro-rice/