Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Jasmine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup unsweetened shredded coconut
- 1 3/4 cups water
- 1 teaspoon salt
- 1 cup jasmine or basmati rice
- 1 cup (packed) coarsely chopped fresh cilantro
- 3/4 cup unsweetened light coconut milk
- 4 teaspoons minced fresh ginger
- 1 tablespoon fresh lime juice
- 2 large garlic cloves, minced
- 2 tablespoons vegetable oil
- 16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
- 1/2 cup thinly sliced green onions
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/8 teaspoon dried crushed red pepper
- 1 cup whole small cherry tomatoes
- 2 tablespoons chopped peanuts
- =
Directions
Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.
Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in 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, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper.
Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts. .