Coconut tofu with rice

Coconut tofu with rice

Total: 35 min. | Active: 35 min.
lactose-free, gluten-free
Nutritional value / person: 721 kcal
, Fat: 41 g
, Carbohydrate: 58 g
, Protein: 29 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tofu

oil for frying
500 g tofu, plain, cut into approx. 2 cm cubes
1 onion, finely chopped
1 garlic clove, squeezed
20 g ginger, finely grated
1 ½ tbsp red curry paste
5 dl coconut milk
1 organic lime, use a little grated zest and all of the juice
salt and pepper to taste

Rice

250 g basmati rice
4 dl water
½ tsp salt
2 tbsp sesame seeds, roasted
½ bunch coriander, leaves torn off
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How it's done

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Tofu

Heat the oil in a non-stick frying pan. Add the tofu, fry for approx. 5 mins. Remove and set aside. Reduce the heat, sauté the onion, garlic and ginger in the same pan for approx. 3 mins. Add the curry paste and coconut milk, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Return the tofu to the pan and heat through. Mix in the lime zest and juice, season.

Rice

Rinse the rice in a sieve under running water until the water runs clear. Drain well. Bring the water and rice to the boil, season with salt, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork, serve with the tofu, sprinkle the sesame seeds and coriander on top.

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