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Spicy Stir-Fried Tofu with Coconut Rice

Ingredients

Coconut Rice

  • 1 3/4 cups basmati rice
  • 4 tsp roasted peanut oil
  • 1 onion finely diced
  • 1 Tbsp ginger minced
  • 1 clove garlic minced
  • 1/4 tsp turmeric
  • 1/2 tsp kosher salt or sea salt
  • 15 oz coconut milk
  • 1/2 tsp lime zest

Tofu

  • 1 package firm or extra-firm tofu
  • 1 Tbsp coriander ground
  • 1 Tbsp cumin ground
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1 tsp kosher salt or sea salt
  • 2 tsp granulated sugar
  • 2 Tbsp peanut oil
  • 4 green onions including greens, chopped
  • 2 Tbsp lime juice
  • 1/2 cup cilantro chopped, for garnish
  • additional lime juice to taste, optional

Instructions

Rice - Stovetop

  1. Gently wash the rice in a bowl, soak for 30 minutes, then drain. Warm the oil in a saucepan with the onion, ginger, garlic, and turmeric. Cook over medium-low heat for 8 minutes, then add the rice and salt. Stir to coat the rice, then add the coconut milk, 2 cups water, and the lime zest. 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. Turn off the heat, and let sit while the excess moisture is absorbed.

Rice - Pressure cooker

  1. Gently wash the rice in a bowl. Warm oil in the pressure cooker pot with the onion, ginger, garlic, and turmeric, and cook for 8 minutes, then add rice and salt. Stir to coat, then add coconut milk, 2 cups water, and lime zest. Cook rice following pressure-cooker's heat, time, and release instructions for basmati rice.

Tofu

  1. Drain the tofu, then cut it into 3/4-inch cubes. Combine the spices, salt, and sugar in a bowl, add the tofu, and toss gently. Heat the oil in a skillet, add the tofu, and stir-fry until crispy and golden, about 5 to 7 minutes. Add the green onions and cook just until they’re wilted, then add the lime juice. Serve the tofu over the rice, garnished with the cilantro. Add additional lime juice to taste.
  2. Adapted from Vegetarian Cooking for Everyone by Deborah Madison, 1997