Coconut tofu with rice
Ingredients
for 4 people
| 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 |
| 250 g | basmati rice |
| 4 dl | water |
| ½ tsp | salt |
| 2 tbsp | sesame seeds, roasted |
| ½ bunch | coriander, leaves torn off |
How it's done
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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