Coconut Curried Tofu with Green Jasmine Rice Recipe

Name: Coconut Curried Tofu with Green Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3/4 cup unsweetened light coconut milk**; 4 teaspoons minced fresh ginger; 1 tablespoon fresh lime juice; 2 large garlic cloves, 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 dried crushed red pepper; 1 cup whole small cherry tomatoes; 2 tablespoons chopped peanuts

Servings: persons

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
3/4 cup unsweetened light coconut milk**
4 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
2 large garlic cloves, 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 dried crushed red pepper
1 cup whole small cherry tomatoes
2 tablespoons chopped peanuts

1
Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes.
2
Transfer to bowl.
3
Bring 1 3/4 cups water and salt to boil in heavy medium saucepan.
4
Stir in rice; bring to boil.
5
Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
6
Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.
7
Mix puree and coconut into rice.
8
Set aside.
9
Heat oil in large nonstick skillet over high heat.
10
Add tofu; stir-fry until golden, about 6 minutes.
11
Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic.
12
Stir-fry 1 minute.
13
Stir in tomatoes and remaining coconut milk.
14
Season with salt and pepper.
15
Divide rice among 4 plates.
16
Top with tofu mixture.
17
Sprinkle with peanuts.
18
*Available at specialty foods stores and natural foods stores.
19
**Available at Asian markets and in the Asian foods section of many supermarkets.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup unsweetened shredded coconut*, 1 3/4 cups water, 1 teaspoon salt, 1 cup jasmine or basmati rice, and more.

Yes, Coconut Curried Tofu with Green Jasmine Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Curried Tofu with Green Jasmine Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions