Ingredients for Coconut Curried Tofu With Green Jasmine Rice
- Unsweetened Dried Shredded Coconut
- 1 ¾ cups water
- ½ teaspoon salt
- Jasmine Rice
- Fresh Cilantro
- Light Coconut Milk
- Fresh Ginger
- Fresh Lime Juice
- 1 clove garlic, minced (divided)
- Vegetable Oil
- Extra Firm Tofu
- Green Onion
- Curry Powder
- Ground Cumin
- Dry Crushed Red Pepper
- Cherry Tomatoes
- ¼ cup chopped peanuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Curried Tofu With Green Jasmine Rice? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Coconut Curried Tofu With Green Jasmine Rice
- Toast shredded coconut: In a small nonstick skillet over medium heat, toast 1/2 cup shredded coconut until light golden brown (about 5 minutes). Transfer to a bowl and set aside.
- Cook the rice: In a heavy medium saucepan, bring 1 ¾ cups water and ½ teaspoon salt to a boil. Stir in 1 cup green jasmine rice. Bring back to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the water is absorbed and the rice is tender.
- Make the cilantro-coconut puree: While the rice simmers, combine ½ cup packed cilantro leaves, ½ cup coconut milk, 1 teaspoon grated ginger, 2 tablespoons lime juice, and ½ of a clove garlic (minced) in a blender. Puree until smooth.
- Combine rice and puree: Stir the cilantro-coconut puree and toasted coconut into the cooked rice. Set aside.
- Cook the tofu: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Add 14 ounces (400g) extra-firm tofu, pressed and cubed. Stir-fry until golden brown on all sides (about 6 minutes).
- Sauté vegetables and spices: Add ½ medium onion (chopped), 1 tablespoon curry powder, ½ teaspoon ground cumin, ½ teaspoon red pepper flakes, remaining ½ clove garlic (minced), and remaining 1 teaspoon grated ginger to the skillet with the tofu. Stir-fry for 1 minute.
- Finish the curry: Stir in 1 (13.5 ounce) can diced tomatoes (undrained), and ½ cup coconut milk. Season with salt and pepper to taste. Simmer for 2-3 minutes to allow flavors to meld.
- Serve: Divide the rice among four plates. Top with the tofu curry mixture. Garnish with ¼ cup chopped peanuts.
- Optional: Serve with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
10g
Fat
26g
Carbs
15g
