1/4 cup unsweetened shredded coconut
1-3/4 cups water
1 tsp salt
1 cup jasmine or basmati rice
1 cup chopped fresh cilantro or flat leaf parsley
3/4 cup unsweetened lite coconut milk (or soymilk plus coconut extract)
4 tsp minced fresh ginger
1 tbsp fresh lime juice
2 large cloves garlic, minced
1 lb extra firm tofu cut in 1/2" cubes
1/2 cup sliced scallions
2 tsp curry powder
1 tsp ground cumin
1/8 tsp crushed red pepper
1 cup small cherry tomatoes or grape tomatoes
2 tbsp chopped peanuts
1)Stir coconut in nonstick skillet over med heat about 5 min until golden
brown. Set aside.
2)Bring water and salt to boil, add rice, cover, lower heat and simmer until
water is absorbed, about 18 min.
3)Puree cilantro (or parsley), 1/2 cup coconut milk, 1 tsp ginger, lime
juice, and half of garlic in blender/food processor. Mix puree and coconut into
rice. Set aside.
4)Heat a non-stick skillet brushed or sprayed with a tiny amount of oil; stir
fry tofu until golden, about 6 min. Add onions, curry, cumin, red pepper, and
remaining ginger and garlic. Stir fry 1 min., Add tomatoes and remaining coconut
milk. Season to taste with salt and pepper.
5)Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.
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