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Coconut Curried Tofu with Green Jasmine Rice

Coconut Curried Tofu with Green Jasmine Rice is a volume 8-01 mar 2005 recipe made with Unsweetened Dried Shredded Coconut, Salt, Jasmine Rice, Fresh Cilantro, and Unsweetened Coconut Milk. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/4 cup
• 1 3/4 cup
• 1 tsp
• 1 cup
• 1 cup
• 3/4 cup
• 4 tsp
• 1 tbsp
• 2
• 2 tbsp
• 16 oz
• 1/2 cup
• 2 tsp
• 1 tsp
• 1/8 tsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

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

2. 2

   Bring 1 3/4 cups water and salt to boil in heavy medium saucepan.

3. 3

   Stir in rice; bring to boil.

4. 4

   Reduce heat to low, cover; simmer until water is absorbed and rice is tender, about 18 minutes.

5. 5

   Mix puree and coconut into rice.

6. 6

   Set aside.

7. 7

   Heat oil in large nonstick skillet over high heat.

8. 8

   Add tofu; stir-fry until golden, about 6 minutes.

9. 9

   Add onions, curry, cumin, red pepper, remaining ginger and remaining garlic.

10. 10

    Stir-fry 1 minute.

11. 11

    Stir in tomatoes and remaining coconut milk.

12. 12

    Season with salt and pepper.

13. 13

    Divide rice among 4 plates. Top with tofu mixture.

14. 14

    Contributed to the FareShare Gazette by Jennie; 4 March 2005. www.fareshare.net