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Stir-Fried Tofu with Coconut Rice

Recipe from “Vegetarian Cooking for Everyone” by Deborah Madison

Course: Main Course
Cuisine: Chinese
Keyword: coconut rice, rice, tofu

Ingredients

For the Rice

  • 1 3/4

    cup dry basmati rice
  • 4 teaspoons roasted peanut oil or coconut oil (I used water for oil-free)
  • 1 small onion, finely diced
  • 1 Tablespoon fresh ginger, finely grated
  • 1/4 teaspoon dried turmeric
  • Salt to taste
  • 1 15-ounce can coconut milk
  • 1/2 teaspoon lime zest

For the Tofu

  • 2 10-ounce each extra firm tofu, rinsed and drained
  • 1 Tablespoon ground coriander
  • 1 Tablespoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper
  • 2 teaspoons sugar
  • 2 Tablespoons roasted peanut oil or coconut oil
  • 4 scallions, including half the greens, thinly chopped
  • 1 teaspoon salt
  • 2 Tablespoons fresh lime juice
  • 1/2 cup fresh-chopped cilantro

Instructions

For the 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.)
     


For the 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.