I try hard to keep from gushing over the recipes I share, but seriously y’all, this was one of the best dishes I’ve ever made! All the kiddos liked the tofu, even our carnivorous and picky ones, and most liked the rice. I followed the recipe exactly.
Recipe from “Vegetarian Cooking for Everyone” by Deborah Madison.
1 3/4 cup dry basmati rice
4 teaspoons roasted peanut oil or coconut oil (use water for oil-free)
1 small onion, finely diced
1 Tablespoon fresh ginger, very finely minced
1/4 teaspoon dried turmeric
Salt to taste (I use pink salt)
1 15-ounce can coconut milk
1/2 teaspoon lime zest
2 10-ounce each extra form tofu, drained and pressed
1 Tablespoon ground coriander
1Tablesppon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons sugar (I use raw)
2 Tablespoons peanut oil or coconut oil
4 scallions, including half of the greens, coarsely chopped
1 teaspoon salt
2 Tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
Method for rice: Gently wash the rice in a bowl and soak for 30 minutes, then drain. While rice is soaking, chop vegetables and spices. Warm the oil in a saucepan. Cook the onion, ginger, garlic, and turmeric for 8 minutes, then add the rice and a half teaspoon salt. Stir to coat the grains, then add coconut milk and lime zest. Bring to boil. Turn the heat to low and boil gently until rice is cooked, about 15-18 minutes. Stir twice during cooking process. If it looks like a little too much liquid, that will absorb whole it sets after cooking. (Mine did not have too much liquid.)
Method for tofu: Drain the tofu and press. I did this during the afternoon so it was ready when I went to make supper. Cut into 1/2 inch cubes. Combine the spices, salt, and sugar in a bowl. Add the tofu and toss gently with spatula. Heat oil in wok or skillet. Add tofu and stir-fry until crispy and golden, about 5-7 minutes. Add the scallions and cook just until wilted, then add lime juice.
Serve the tofu on the rice and garnish with cilantro.