My mom actually saw this recipe reprinted in her local newspaper and sent it to me to try. The first time I made it, I said that it was such a pain to make, that it was going to have to be exceptionally good for me to ever make it again. Well, it was exceptionally good! And on retrospect I realized that it wasn’t really that much of a pain to make, it’s just that the recipe as it was printed was difficult to read. So, in addition to changing a couple of the ingredients for my own preference, I have retyped the recipe to hopefully make it a little easier to follow.
Coconut Rice:
1 3/4c raw basmati or jasmine rice
Gently wash rice in a bowl and let sit for 30 minutes.
Meanwhile, combine the following and cook over medium heat for 8 minutes.
4t peanut oil
1c finely diced onion
1T minced fresh ginger
1 garlic clove, minced
1/4t tumeric
Add the rice and
1/2t salt
Stir to coat the grains, then add:
1 can coconut milk
2 cups water
1/2t grated lime peel
Bring to a boil, turn the heat to low, cover, and cook until the rice is done, approximately 15-18 minutes, stirring twice during cooking.
While the rice is cooking, prepare the tofu.
Spiced Tofu:
Combine the following in a ziploc bag:
1T ground coriander
1T ground cumin
1/2t paprika
1/4t chili powder
1t salt
2t sugar
Drain, press, and cut into cubes
1 lb firm tofu
Toss tofu gently in spices.
In a wok or large skillet, heat
2T peanut oil
Add the tofu and stir fry until crisp and golden, about 5-7 minutes. Then add
4 green onions, coarsely chopped
Cook just until wilted, then add
2T fresh lime juice
Serve over rice.
adapted from Vegetarian Cooking for Everyone by Deborah Madison
No comments:
Post a Comment