Ingredients:
1/4 cup unsweetened dried shredded coconut
1 3/4 cups water
1 teaspoon salt
1 cup jasmine rice or 1 cup basmati rice
1 cup coarsely chopped fresh cilantro ( packed)
3/4 cup unsweetened light coconut milk
4 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
2 cloves garlic, minced
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 dry crushed red pepper
1 cup whole small cherry tomatoes
2 tablespoons chopped peanuts
Directions:
Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes.
Transfer to bowl.
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.
Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.
Mix puree and coconut into rice.
Set aside.
Heat oil in large nonstick skillet over high heat.
Add tofu; stir-fry until golden, about 6 minutes.
Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic.
Stir-fry 1 minute.
Stir in tomatoes and remaining coconut milk.
Season with salt and pepper.
Divide rice among 4 plates.
Top with tofu mixture.
Sprinkle with peanuts.
*Availableat specialty foods stores and natural foods stores.
**Availableat Asian markets and in the Asian foods section of many supermarkets.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.