Thursday, July 16, 2009
Look at this revival of food blog! Now if only I could get all my other friends post....OH WELL.
Alison and I made Coconut Curried Tofu with Green Jasmine Rice a few weeks ago. It was a little more complicated of a recipe than I usually go for, but it was darn good!
Coconut Curried Tofu with Green Jasmine Rice
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
1/2 cup unsweetened light coconut milk
1 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1 large garlic cloves, minced
1/4 cup coconut milk
For the rice--Take the unsweetened coconut (make sure it is UNsweetened!) and brown it in a pan for about a minute or two. Puree the cilantro, coconut milk, ginger, lime and garlic together. Heat up the water and salt until boiling and then add in the rice. Once the rice is cooked, mix the coconut and the cilantro mixture into it.
Tofu and veggies:
2 tablespoons vegetable oil
16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
1/2 cup thinly sliced green onions
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
1 cup tomatoes
1/2 cup red peppers
1/2 zucchini-thinly sliced for quicker cooking
The veggies for this recipe are really flexible. We added red peppers and zucchini but you can probably do a mix of whatever you have around the house. Heat up oil and fry the tofu into cubes. This was tricky for us because the tofu stuck to the bottom of the pan...so use a non-stick pan. Add the zucchini, onions, peppers. curry powder, cumin, garlic, crushed red pepper and fry for a minute or two. Add tomatoes and 1/4 coconut milk. Season with salt and pepper!
Add yummy rice mix into a bowl and top with yummy tofu and veggie mix! ITS AWESOME!