Ingredients
-
1/4
-
1 3/4
-
1
-
1
-
1
-
3/4
-
4
-
1
-
2
-
2
-
-
-
-
-
Directions
Coconut Curried Tofu with Green Jasmine Rice, This is a vegetarian dish from Bon Appetit January 2003, This recipe is so flavorful! The last review was over 8 years ago so IMO it is also very underrated lol. I have very little experience with tofu so I was nervous that I wouldnt like the taste or texture but I was not disappointed at all. I did press/pat the water out of the tofu very well and I browned mine quite a bit longer, maybe 10 minutes total. I will absolutely make it again.
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Steps
|
1
Done
|
Stir Shredded Coconut in Small Nonstick Skillet Over Medium Heat Until Light Golden, About 5 Minutes. |
|
2
Done
|
Transfer to Bowl. |
|
3
Done
|
Bring 1 3/4 Cups Water and Salt to Boil in Heavy Medium Saucepan. |
|
4
Done
|
Stir in Rice; Bring to Boil. |
|
5
Done
|
Reduce Heat to Low, Cover, and Simmer Until Water Is Absorbed and Rice Is Tender, About 18 Minutes. |
|
6
Done
|
Meanwhile, Puree Cilantro, 1/2 Cup Coconut Milk, 1 Teaspoon Ginger, Lime Juice, and Half of Garlic in Blender. |
|
7
Done
|
Mix Puree and Coconut Into Rice. |
|
8
Done
|
Set Aside. |
|
9
Done
|
Heat Oil in Large Nonstick Skillet Over High Heat. |
|
10
Done
|
Add Tofu; Stir-Fry Until Golden, About 6 Minutes. |
