CURRIED TOFU (and/or Chicken) WITH GREEN-COCONUT JASMINE RICE

Serves 4

1/4 cup unsweetened shredded coconut

1 3/4 cups water
1 teaspoon salt
1 cup jasmine or basmati rice

1 cup (packed) coarsely chopped fresh cilantro
1 ½ cup unsweetened Thai coconut milk
2 Tablespoons minced fresh ginger
2 tablespoon fresh lime juice
2 large garlic cloves, minced

2 tablespoons vegetable oil
3 slices peeled fresh ginger, 2 smashed cloves of garlic
16 ounces firm tofu, drained, patted dry, cut into 1/2-inch cubes
1 cup thinly sliced scallions
1 Tablespoon curry powder or 2 teaspoons green or yellow curry paste
2 teaspoon ground cumin
1/s teaspoon cayenne
1 cup whole small cherry/grape tomatoes

2 Tablespoons freshly chopped cilantro

 

Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl. In the same skillet, warm the curry powder, cumin and cayenne. Remove when fragrant and add to the scallions.

Bring 1 3/4 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.

Place cilantro, 3/4 cup coconut milk, 1 Tablespoon ginger, lime juice, 1 clove garlic and 1 teaspoon salt in blender. Puree until well mixed. Mix puree and coconut into rice. Set aside.

Season pressed, cubed tofu with salt, (and optional coating of Melissa’s My Grinder Asian Spice Blend).

Heat oil in large nonstick skillet over high heat. Warm the fresh ginger and garlic in the hot oil, but do not let it burn. Remove when the oil is fragrant. Add tofu to the hot oil and stir-fry until golden. Add sliced scallions, curry, cumin, cayenne, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in remaining coconut milk. Season with salt and pepper. Fold in the fresh tomatoes.

Fold the cilantro/coconut milk puree and half of the toasted coconut into the cooked jasmine rice.

Divide rice among 4 plates. Top with tofu mixture. Sprinkle with the remaining toasted coconut and chopped fresh cilantro.

 

OPTIONAL RECIPE WHICH INCLUDES CHICKEN:

Cut 2 boneless, skinless chicken breasts into 1” cubes. Sprinkle with salt and optional Melissa’s My Grinder Asian Spice Blend). Stir-fry in the ginger-garlic infused hot oil before stir-frying the tofu. When cooked through, remove to plate and continue with recipe above. Add the chicken back to the browned tofu before adding the seasonings and coconut milk.