Recipe - Spicy Stir-Fried Tofu With Coconut Rice

RICE
1 tablespoon Asian sesame oil
1 small Finely minced onion; (1/2
cup)
1 tablespoon Minced fresh ginger
1 small Clov garlic; minced
One fourth teaspoon Turmeric
1 Three fourths cup Uncooked basmati rice
15 ounce Canned lowfat coconut milk
One half teaspoon Grated lime peel
One half teaspoon Salt

REMAINING INGREDIENTS
20 ounce Extrafirm tofu
Well drained and cut into
1/2inch cubes
1 tablespoon Ground coriander
1 tablespoon Ground cumin
2 teaspoon Granulated sugar
1 teaspoon Salt
One half teaspoon Paprika
One fourth teaspoon Cayenne
2 tablespoon Peanut oil
4 Scallions with white and
light green
; parts
Coarsely chopped
2 tablespoon Fresh lime juice
One half cup Chopped fresh cilantro

6 SERVINGS LACTO

Fragrant coconut rice is a wonderful counterpoint to the hot and spicy tofu
mixture. It's best to stirfry in a wok, but in a pinch you can use a large
12inch skillet.

RICE: In 3quart saucepan, heat oil over mediumlow 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 wetliquid 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 mediumhigh heat. Add tofu and stirfry until crispy
and golden, 5 to 7 minutes. Add scallions and stirfry 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@ix.netcom.com on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 56

Converted by MM_Buster v2.0l.