Spicy stir-fried tofu with coconut rice

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Asian sesame oil
1 small Finely diced onion; (1/2 cup)
1 tablespoon Minced fresh ginger
1 small Clov garlic; minced
¼ teaspoon Turmeric
1¾ cup Uncooked basmati rice
15 ounces Canned low-fat coconut milk
½ teaspoon Grated lime peel
½ teaspoon Salt
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
½ teaspoon Paprika
¼ teaspoon Cayenne
2 tablespoons Peanut oil
4 Scallions with white and light green
; parts
Coarsely chopped
2 tablespoons Fresh lime juice
½ cup Chopped fresh cilantro

Directions

RICE

REMAINING INGREDIENTS

6 SERVINGS LACTO

Fragrant coconut rice is a wonderful counterpoint to the hot and spicy tofu mixture. It's 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.

Don't worry if mixture looks wet-liquid will be absorbed by the time you're 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.

Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison ( Broadway Books 1997).

PER SERVING: 418 CAL.; 20G PROT.; 21G TOTAL FAT (4G SAT. FAT); 44G CARB.; 0 CHOL.; 589MG SOD.; 1 G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 56 Converted by MM_Buster v2.0l.

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