Spicy Stir-Fried Tofu with Coconut Rice

Spicy Stir-Fried Tofu with Coconut Rice

Ready in 45 minutes

Try this Spicy Stir-Fried Tofu with Coconut Rice recipe, or contribute your own. "Spicy" and "Vegetables" are two of the tags cooks chose for Spicy Stir-Fried Tofu with Coconut Rice.

"I downloaded this recipe from my iphone before heading into the supermarket. The recipe tastes good as it is, but might benefit from some more vegetables. You can add broccoli, bell peppers, and succinni/squash into the tofu mix. Oh, I would also leave out the cummin, but that's just me (not a big fan of cumin). I gave it a 4 star because it lacks veggies and has cumin. Next time it will be a 5 star with adjustments. Thanks for sharing the recipe!"

- darthmilmo

Top-ranked recipe named "Spicy Stir-Fried Tofu with Coconut Rice"

4 avg, 1 review(s) 100% would make again

Ingredients

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Rice
1 tb Asian sesame oil
1 sm onion; Finely diced, (1/2 large)
1 tb fresh ginger; Minced
1 sm clove garlic; minced
1/4 ts Turmeric
1 3/4 c Uncooked basmati rice
1 15-oz can low-fat coconut milk
1/2 ts lime peel; Grated
1/2 ts Salt
REMAINING INGREDIENTS
20 oz Extra-firm tofu; Well drained and cut up
1 tb Ground coriander
1 tb Ground cumin
2 ts Granulated sugar
1 ts Salt
1/2 ts Paprika
1/4 ts Cayenne
2 tb Peanut oil
4 Scallions; with white and green parts coarsely chopped
2 tb Fresh lime juice
1/2 c Fresh Cilantro; chopped

Original recipe makes 6 Servings

Servings  

Preparation

Fragrant coconut rice is a wonderful counterpoint to the hot and spicy tofu mixture. Its 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. Dont 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 By Kathleen on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 56

Finish product! photo by darthmilmo darthmilmo

Cooking the stir-fry tofu with coconut rice. photo by darthmilmo darthmilmo

Calories Per Serving: 506 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I downloaded this recipe from my iphone before heading into the supermarket. The recipe tastes good as it is, but might benefit from some more vegetables. You can add broccoli, bell peppers, and succinni/squash into the tofu mix. Oh, I would also leave out the cummin, but that's just me (not a big fan of cumin). I gave it a 4 star because it lacks veggies and has cumin. Next time it will be a 5 star with adjustments. Thanks for sharing the recipe!
darthmilmo 4 years ago
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