The name seems to be long... but the flavor of this dish will last long too!
Ingredients:
Bring the coconut milk and 2 1/4 cups of the water, then add the rice. Cover the pan, and reduce the heat to the lowest setting. Let the rice cook, covered, for 25 minutes. Be aware you will need more time to cook brown rice.
In a food processor or blender, combine the lime rind, cilantro, garlic cloves, and peanuts. Run the machine for a few seconds adding the chili sauce or paste and lime juice. Transfer the mixture to a small bowl.
Into a skillet, over medium heat, pour the toasted sesame oil. Add the tofu (or tempeh), and cook until the pieces form a golden crust on the bottom. Then turn them with a spatula, and let the tofu form more golden crust on the other side. Transfer the tofu to a plate.
Steam the broccoli until tender. Stir the lime-peanut paste and cook, stirring for 1 minute more. Add the tofu and toss.
Stir the scallions into the rice. Mound the rice on plates, and spoon the tofu and sauce around it. Sprinkle with chopped cilantro and serve.
Variation: serve rice at the bottom, then tofu, broccoli and top with sauce.
Enjoy!
Ingredients:
- 1 1/4 cup (10 ounces) coconut milk
- 2 3/4 cups of water 1 1/2 cups jasmine, Basmati, or Brown rice
- 1 tsp. grated lime rind
- 1 bunch cilantro, chopped
- 2 large garlic cloves, cut in half
- 1/2 cup dry-roasted, unsalted peanuts
- 3 TB hot (or mild depending on you) chili sauce, or 2 TB chili paste
- juice of one medium lime
- 1 TB toasted sesame oil
- 1/4 organic fermented firm tofu or 1/2 package tempeh
- 1/2 bunch broccoli, cut into small pieces (about 4 cups)
- 1 cup minced scallions, both green and white parts
- chopped cilantro for garnish
Bring the coconut milk and 2 1/4 cups of the water, then add the rice. Cover the pan, and reduce the heat to the lowest setting. Let the rice cook, covered, for 25 minutes. Be aware you will need more time to cook brown rice.
In a food processor or blender, combine the lime rind, cilantro, garlic cloves, and peanuts. Run the machine for a few seconds adding the chili sauce or paste and lime juice. Transfer the mixture to a small bowl.
Into a skillet, over medium heat, pour the toasted sesame oil. Add the tofu (or tempeh), and cook until the pieces form a golden crust on the bottom. Then turn them with a spatula, and let the tofu form more golden crust on the other side. Transfer the tofu to a plate.
Steam the broccoli until tender. Stir the lime-peanut paste and cook, stirring for 1 minute more. Add the tofu and toss.
Stir the scallions into the rice. Mound the rice on plates, and spoon the tofu and sauce around it. Sprinkle with chopped cilantro and serve.
Variation: serve rice at the bottom, then tofu, broccoli and top with sauce.
Enjoy!
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| Thai tofu with red curry sauce over coconut-scallion rice |