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PrintSpicy Stir-Fried Tofu with Coconut Rice
Description
We all need a little spice in our lives, right? So here is an Indian inspired stir fry that my family really enjoyed. Don’t let the ingredient list intimidate you! It’s just a bunch of spices. Do yourself a favor though and gather all of your ingredients together, then measure everything out before you start cooking. It is such a time saver once you get started and will prevent you from missing any of these wonderful spices. The flavors in the rice really complement the tofu, so if you can take the time to make both, I really recommend it!
Ingredients
- 1/2 cup cilantro, chopped
- 1 3/4 cups basmati rice (white or brown)
- 4 tsp roasted peanut or canola oil
- 1 small yellow onion, finely diced
- 1 tbsp fresh ginger, finely chopped
- 1 clove garlic, minced
- 1/4 tsp turmeric
- kosher salt
- 1 15 oz can coconut milk
- 3 kaffir lime leaves, shredded
- OR 1/2 tsp lime zest
- For the tofu:
- 1 lb firm tofu (not "silken firm")
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 2 tsp sugar
- 2 tbsp roasted peanut or canola oil
- 4 green onions (scallions), sliced
- 2 tbsp lime juice, freshly squeezed
Preparation Time: 20 minutes
Place the rice in a bowl, fill it with water, then drain it after 30 minutes. (I skipped this step and used brown basmati instead. It takes longer to cook but was delicious!) Warm the oil in a 3-qt. saucepan. Add the oil, onion, ginger, garlic, and turmeric, and ½ tsp. salt. Cook for a few minutes, stirring, until the onion is softened. Add the rice and cook for one minute, stirring constantly in order to coat the grains with the oil. Add the coconut milk, 2 cups of water, and the lime leaves or lime zest and bring the rice to a simmer. Turn it down to low, cover, and cook until the rice is done, about 15-18 minutes for white rice and 35-40 for the brown.
To drain the tofu, remove it from it’s packaging and pat it dry with paper towels. Then allow it to sit on a double layer of paper towel for a few minutes. If it’s still giving off a lot of liquid, place a few plates on top of it to weigh it down and force it to give off more water. Then pat it down again.
Cut the tofu into ½-inch cubes. Combine the spices, 1 teaspoon salt, and the sugar in a mixing bowl. Add the tofu and toss to coat. Heat the oil in a wok or medium sized frying pan over high heat. Add the tofu and stir fry until crispy, about 5 to 7 minutes. Add the scallions and cook for 1 minute, or until they’re just wilted. Remove from the heat and stir in the lime juice.
Serve over the rice, garnished with cilantro.