Spicy Stir-Fried Tofu With Coconut Rice From 'The New Vegetarian Cooking For Everyone'

1. 1

   Gently wash the rice in a bowl, soak for 30 minutes, then drain.

2. 2

   Warm the oil in a 3-quart saucepan with the onion, ginger, garlic, and turmeric. Cook over medium-low heat for 8 minutes, then add the rice and 1/2 teaspoon salt. Stir to coat the grains, then add the coconut milk, 2 cups water, and the lime leaves. Bring to a boil, turn the heat to low, cover, and cook until the rice is done, 15 to 18 minutes, stirring twice during cooking.

3. 3

   Turn off the heat and set it aside while you prepare the tofu. It will look a little wet at first, but the liquid will be absorbed by the time you're ready.

4. 4

   Drain the tofu, then cut it into 1/2-inch cubes. Combine the spices, 1 teaspoon salt, and the sugar in a bowl, add the tofu, and toss gently with a rubber spatula.

5. 5

   Heat the oil in a wok or skillet, add the tofu, and stir-fry until crispy and golden, about 5 to 7 minutes. Add the scallions and cook just until they're wilted, then add the lime juice. Serve the tofu on the rice, garnished with the cilantro.

* Per serving · 4 servings · Values may vary.