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Coconut curried tofu with green jasmine rice

Ingredients: 1/4 Cup(s) unsweetened coconut; shredded 28 Tablespoon(s) water 4/23 Ounce(s) salt 1 Cup(s) jasmine rice 1 Cup(s) cilantro (fresh); chopped 3/4 Cup(s) unsweetened coconut milk; light 1 1/3 Tablespoon(s) ginger; minced 1/16 Cup(s) lime juice (fresh) 2 clove garlic; minced 1/8 Cup(s) vegetable oil 16 Ounce(s) firm tofu, drained, patted dry; cubed 1/2 Cup(s) green onion; thinly sliced 2 Teaspoon(s) curry powder 1 Teaspoon(s) cumin 1/8 Teaspoon(s) crushed red pepper flakes 1 Cup(s) cherry tomatoes; whole 2 Tablespoon(s) peanuts; chopped Directions: Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to a bowl. Bring water and salt to a boil. Stir in rice; bring to a boil. Reduce heat and simmer on low for about 18 minutes, or until water is absorbed. Puree cilantro, 1/2 cup coconut milk, 1 tsp ginger, lime juice and 1/2 of garlic in a blender. Mix puree and coconut into rice. Set aside. Heat oil in large nonstick skillet over high heat. Add tofu; stir-fry until golden, about 6 minutes. Add onions, curry, cumin, red pepper, rest of ginger and garlic. Stir fry 1 minute. Stir in tomatoes and rest of coconut milk. Season with salt and pepper. Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts. Contributor: Bon Appetit January 2003
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