Grilled Tofu with Coconut Curry Rice

Ingredients

• 1⅓ C water
• 1¼ C coconut flakes, unsweetened
• ½ C jasmine, basmati or other short grain rice
• 14 oz tofu, pressed (approximately 1 block)
• Soy, ginger, garlic marinade, (optional sugar, rice vinegar, etc.)
• 8 oz mushrooms
• 1 red bell pepper (1 C)
• ½ white onion, half moons (1 C)
• 1” ginger, minced
• 2 thin carrots, julienned (weight ones I have that are the same size I used when I made this)
• ⅓ C golden raisins
• ½ C thai basil
• 4 scallions
• 1-2 t red curry paste
• ⅓ C water
• ⅓ C peanuts, chopped
• ½ C cilantro, packed then minced

Instructions

1. 1 Blend The Water And Coconut In: Blend the water and coconut in a high speed blender for 2 minutes. Filter through a nutbag or several layers of cheesecloth into a measuring cup, and squeeze the remaining liquid. Add water to measure 1¼ C total liquid.
2. 2 Add Coconut Milk To A Small: Add coconut milk to a small saucepan and turn the heat to high. Add rice and salt. Bring to just under a boil, add salt and reduce to a simmer. Cover and simmer until barely steaming, about 15 minutes (or length on package directions). Remove from heat, let sit for 5 minutes, remove lid and fluff. Cover again, leaving the lid ajar.
3. 3 Press The Tofu, And Cut ¼”: Press the tofu, and cut ¼” slits like grill marks on the both flat sides, then cut along the length into 2 equal cutlets. Place into a small baking dish.
4. 4 Blend Soy/Ginger/Garlic/Sesame Oil, And Then: Blend soy/ginger/garlic/sesame oil, and then pour over the tofu.
5. 5 Gently Flip The Tofu Every 5: Gently flip the tofu every 5 minutes, making sure not to break the tofu, until the marinade is mostly absorbed.
6. 6 Place Tofu On A Parchment Lined: Place tofu on a parchment lined baking sheet and then bake at 400F for 15-25 minutes until golden, flipping them once.
7. 7 In A Large Skillet Over Medium-High: In a large skillet over medium-high heat, stir fry the onion for 30 seconds, then ginger for another 30, then mushrooms for 1 minute, then carrot for 1 minute, then peppers, until everything is tender-crisp.
8. 8 Reduce Heat, Add Raisins, Scallion, And: Reduce heat, add raisins, scallion, and curry paste. Fry for 30 seconds, stirring constantly and briefly removing from the heat as needed.
9. 9 Fold In The Rice: Fold in the rice.
10. 10 Plate With A Bed Of Rice: Plate with a bed of rice and the tofu askew.
11. 11 Serve With A Cooling Vegetable Salad: Serve with a cooling vegetable salad dressed lightly with something sweet and creamy.