Tropical Coconut Curry Tofu with Zesty Green Jasmine Rice
This vibrant Tropical Coconut Curry Tofu dish features hearty cubes of extra firm tofu simmered in a fragrant coconut milk curry, paired with zesty green jasmine rice infused with fresh cilantro and lime. A delightful medley of spices, fresh vegetables, and crunchy peanuts adds layers of flavor and texture. Perfect for a hearty weeknight meal or to impress guests, this recipe is both nutritious and satisfying. Serve hot and enjoy a tropical escape right at your dinner table!
4
Servings
N/A
Calories
17
Ingredients
Ingredients
unsweetened dried shredded coconut
1/4 cup (lightly toasted)
water
1 3/4 cups (for boiling rice)
salt
1 teaspoon (for rice)
jasmine rice or basmati rice
1 cup (uncooked)
fresh cilantro
1 cup (coarsely chopped (packed))
unsweetened light coconut milk
3/4 cup (divided)
minced fresh ginger
4 teaspoons (divided)
fresh lime juice
1 tablespoon
garlic
2 cloves (minced, divided)
vegetable oil
2 tablespoons (for cooking)
extra firm tofu
16 ounces (drained, patted dry, cut into 1/2-inch cubes)
green onion
1/2 cup (thinly sliced)
curry powder
2 teaspoons
ground cumin
1 teaspoon
dry crushed red pepper
1/8 teaspoon
whole small cherry tomatoes
1 cup
chopped peanuts
2 tablespoons (for garnish)
Instructions
1
In a small nonstick skillet over medium heat, toast the shredded coconut, stirring frequently until it's light golden brown, about 5 minutes. Remove and transfer to a bowl; set aside.
2
In a heavy medium saucepan, bring 1 3/4 cups of water and 1 teaspoon of salt to a boil. Stir in the jasmine (or basmati) rice, bring back to a boil, then reduce the heat to low. Cover and simmer for 18 minutes, or until the rice absorbs all water and is tender.
3
While the rice cooks, prepare the cilantro puree by blending together the chopped cilantro, 1/2 cup of coconut milk, 1 teaspoon of fresh ginger, lime juice, and half of the minced garlic until smooth.
4
Once the rice is done, mix the cilantro puree and toasted coconut into the rice. Fluff with a fork and set aside.
5
Heat vegetable oil in a large nonstick skillet over high heat. Add the cubed tofu and stir-fry for about 6 minutes, or until golden on all sides.
6
Add the sliced green onions, remaining ginger, garlic, curry powder, ground cumin, and crushed red pepper to the skillet with the tofu. Stir-fry for an additional minute to release the aromatics.
7
Fold in the whole cherry tomatoes and the remaining coconut milk. Season with salt and pepper to taste; simmer for a few minutes until the tomatoes soften slightly.
8
To serve, divide the green jasmine rice among 4 plates. Top each portion with the coconut curry tofu mixture and sprinkle chopped peanuts on top. Enjoy the vibrant flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Coconut Curry Tofu?
It is a vibrant dish featuring extra firm tofu in a fragrant coconut milk curry, served with zesty green jasmine rice infused with cilantro and lime.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses tofu as the primary protein and plant-based ingredients.
Is the Tropical Coconut Curry Tofu gluten-free?
Yes, based on the ingredient list, this dish is gluten-free.
How many servings does this recipe provide?
This recipe yields 4 servings.
What type of tofu is best for this curry?
Extra firm tofu is recommended because it holds its shape well when cubed and stir-fried.
What kind of rice should I use?
You can use either jasmine rice or basmati rice for this recipe.
How do I prepare the green jasmine rice?
Cook the rice as usual, then mix in a cilantro puree made with coconut milk, ginger, lime juice, and garlic, along with toasted coconut.
How long does it take to toast the shredded coconut?
It takes about 5 minutes in a nonstick skillet over medium heat, stirring frequently until light golden brown.
What is in the cilantro puree?
The puree consists of chopped cilantro, 1/2 cup of coconut milk, 1 teaspoon of fresh ginger, lime juice, and half of the minced garlic.
How long should the rice simmer?
The rice should simmer for 18 minutes or until all the water is absorbed.
What oil is recommended for stir-frying the tofu?
Vegetable oil is used for stir-frying the tofu over high heat.
How long do I cook the tofu?
The tofu cubes should be stir-fried for about 6 minutes until they are golden on all sides.
What spices are used in the coconut curry?
The curry is seasoned with curry powder, ground cumin, and dry crushed red pepper.
When do I add the cherry tomatoes?
The whole cherry tomatoes are folded in toward the end, along with the remaining coconut milk, and simmered until they soften.
What is the garnish for this dish?
The dish is garnished with 2 tablespoons of chopped peanuts for added crunch.
How much coconut milk is needed in total?
The recipe requires 3/4 cup of unsweetened light coconut milk, divided between the puree and the curry sauce.
How much ginger is used in the recipe?
A total of 4 teaspoons of minced fresh ginger is used, divided between the rice puree and the tofu mixture.
Can I use frozen tofu?
While the recipe calls for fresh extra firm tofu, you can use frozen tofu if it is thawed and pressed thoroughly first.
How many garlic cloves are needed?
The recipe calls for 2 cloves of garlic, minced and divided.
Is this dish spicy?
It has a mild to moderate heat level due to the curry powder and 1/8 teaspoon of dry crushed red pepper.
What size should I cut the tofu?
The tofu should be cut into 1/2-inch cubes.
How do I prepare the cilantro?
The cilantro should be coarsely chopped and packed into a 1-cup measure before being blended into a puree.
What is the purpose of toasting the coconut?
Toasting the coconut enhances its flavor and adds a slightly crunchy texture to the green rice.
How much water is needed for the rice?
You will need 1 3/4 cups of water for boiling 1 cup of uncooked rice.
Can I substitute the peanuts?
Yes, if you have a peanut allergy, you can substitute them with toasted cashews or omit them entirely.
How many ingredients are in this recipe?
There are 17 ingredients listed for this recipe.
Should the coconut milk be sweetened?
No, you must use unsweetened light coconut milk to maintain the intended savory flavor profile.
Do I need to peel the ginger?
Yes, fresh ginger is typically peeled before being minced for the best texture and flavor.
What type of tomatoes are used?
Whole small cherry tomatoes are used in the curry portion of the dish.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and can be prepared efficiently by multi-tasking while the rice simmers.