Thai Coconut Rice with Tofu & Red Peppers

Creamy rice is studded with colorful edamame and red peppers, plus chunks of chewy tofu.
Serves 8

1 package extra firm tofu
2 tbsp lite soy sauce
1 can (425g) coconut milk
1 cup white basmati rice
1 cup diced red bell pepper (about 1 small)
1 cup frozen shelled edamame
1 tbsp plus 1 tsp ponzu sauce (citrus based Japanese dipping sauce)
1/2 tsp grated fresh ginger
1/4 cup chopped cilantro, plus 1 tbsp for garnish.
1. Preheat oven to 200˚C. Press the tofu to eliminate excess liquid (tool to try: TofuXPress tofu press) for 20 minutes. Dice the tofu to pieces about 1/4 to 1/2 inch big. Place in a bowl, drizzle with soy sauce and toss to coat. Spread in a single layer on a parchment-lined baking sheet and bake for 20 to 25 minutes, until the tofu is lightly browned. Set aside.

2. Meanwhile, pour the coconut milk into a measuring cup that holds at least 2 cups. Add water to make two cups. Pour the coconut milk and water into a medium nonstick saucepan. Add the rice and bring to a simmer over medium heat. Give the rice a stir to loosen any sticking pieces from the bottom of the pan, then reduce the heat to low, cover, and cook for 20 minutes. Turn off heat, stir in the edamame and red pepper, cover and leave on burner for 5 minutes to heat the edamame and pepper through. Stir in the tofu, ponzu sauce, ginger and 1/4 cup cilantro. Transfer to a serving bowl, sprinkle with the remaining 1 tbsp cilantro, and serve warm or at room temperature.

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