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Submitted by: Marlys and Glenn
For a printer friendly version of this recipe, click here
Servings: 4 (433 calories per serving) Comments:
This one gets a “two thumbs up” from us. It meets our criteria for a good meal: very tasty, relatively healthy (contains all food groups), relatively low in calories (although we used full-strength coconut milk). It is a definite “make again.”
Ingredients:
¼ cup unsweetened shredded coconut
1¾ cups water
1 teaspoon salt
1 cup jasmine or basmati rice
1 cup (packed) coarsely chopped fresh cilantro
¾ cup unsweetened light coconut milk, divided
4 teaspoons minced fresh gingerroot, divided
1 tablespoon fresh lime juice
2 large garlic cloves, minced, divided
2 tablespoons vegetable oil
16 ounces extra-firm tofu, drained, patted dry, cut into ½-inch cubes
½ 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 (or the smaller grape tomatoes are even better)
2 tablespoons chopped peanuts
Directions:
Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.
Bring 1¾ 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, ½ cup coconut milk, 1 teaspoon gingerroot, 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 gingerroot, 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.
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