Coconut Curried Tofu with Green Jasmine Rice

Ingredients

• 1 cup rice 
• 1 cup cherry tomatoes whole
• 2 teaspoons curry powder 
• 16 ounces extra tofu dry drained cut into 1/2-inch cubes
• 1 cup cilantro leaves fresh packed coarsely chopped ()
• 4 teaspoons ginger fresh minced
• 2 large garlic clove minced
• 0.5 cup spring onion thinly sliced
• 1 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 2 tablespoons peanuts chopped
• 0.1 teaspoon pepper dried red crushed
• 1 teaspoon salt 
• 0.8 cup lite coconut milk light unsweetened
• 0.3 cup coconut shredded unsweetened
• 2 tablespoons vegetable oil 
• 1.8 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

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. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
4. Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.
5. Mix puree and coconut into rice. Set aside.
6. Heat oil in large nonstick skillet over high heat.
7. Add tofu; stir-fry until golden, about 6 minutes.
8. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper.
9. Divide rice among 4 plates. Top with tofu mixture.
10. Sprinkle with peanuts.
11. *Available at specialty foods stores and natural foods stores.
12. **Available at Asian markets and in the Asian foods section of many supermarkets.
13. Per serving: calories, 433; total fat, 20 g; saturated fat, 5 g; cholesterol, 0
14. Bon Appétit