Spicy Stir-Fried Tofu With Coconut Rice

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* Exported from MasterCook *

 

Spicy Stir-Fried Tofu With Coconut Rice

 

Recipe By : www.vegetariantimes.com 4/00

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***RICE***

1 tablespoon Asian sesame oil

1 small finely diced onion -- (1/2 cup)

1 tablespoon minced fresh ginger

1 small garlic clove -- minced

1/4 teaspoon turmeric

1 3/4 cups uncooked basmati rice

15 ounces canned low-fat coconut milk

1/2 teaspoon grated lime peel

1/2 teaspoon salt

***REMAINING INGREDIENTS***

20 ounces extra-firm tofu -- well drained

and cut into 1/2-inch cubes

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons granulated sugar

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon cayenne

2 tablespoons peanut oil

4 scallions -- coarsely chopped

white and light green parts

2 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro

 

6 Servings Lacto

 

Fragrant coconut rice is a wonderful counterpoint to the hot and spicy tofu

mixture. It¹s best to stir-fry in a wok, but in a pinch you can use a

large 12-inch skillet.

 

Rice: In 3-quart saucepan, heat oil over medium-low heat. Add onion,

ginger, garlic and turmeric and cook, stirring often, for 8 minutes. Add

rice to saucepan, stirring to coat. Add coconut milk, 2 cups water, lime

peel and salt. Increase heat and bring to a boil. Reduce heat to low,

cover and cook until rice is tender, stirring twice during cooking, 15 to

18 minutes. Remove from heat and let stand, covered, while you prepare

tofu. Don¹t worry if mixture looks wet‹liquid will be absorbed by the time

you¹re ready to serve.

 

In large bowl, combine tofu, coriander, cumin, sugar, salt, paprika and

cayenne. Using rubber spatula, toss gently to coat. In wok or large

skillet, heat oil over medium-high heat. Add tofu and stir-fry until

crispy and golden, 5 to 7 minutes. Add scallions and stir-fry until just

wilted, 1 to 2 minutes. Stir in lime juice.

 

Divide coconut rice among plates and spoon tofu mixture on top. Garnish

with cilantro and serve hot.

 

Per serving: 418 cal.; 20g prot.; 21g total fat (4g sat. fat); 44g carb.;

0 chol.; 589mg sod.; 1g fiber

 

Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison (

Broadway Books 1997).

 

 

 

 

 

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