coconut fried rice

By Jody

Ingredients

• For the tofu:
• 1 block extra-firm tofu, drained and pressed (see instructions)
• 2 tablespoons soy sauce
• For the coconut rice:
• 1 1/2 cups uncooked brown rice
• 1 can full-fat coconut milk + water to make 3 cups of liquid
• For the veggies:
• 1 tablespoon coconut oil or canola oil
• 1 yellow onion, chopped
• 1 red pepper, chopped
• 3 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 2 teaspoons curry powder
• 1 cup roasted cashews
• 1/2 cup fresh or frozen peas
• 2 teaspoons soy sauce

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For the tofu:

Preheat your oven to 325 F (170C).

Drain and press the tofu, for tips see The Ultimate Guide to Pressing Tofu. Chop the tofu into small cubes and then toss in a bowl with the soy sauce. Let marinate for about 10 minutes or until the soy sauce absorbs into the tofu.
Spread the cubes on a lightly grease baking tray and pop in the oven for 45 minutes, stopping midway to flip them.

For the coconut rice:

In the meantime, add the rice to a medium sauce pan with the coconut milk and water. Cover and put on high heat. As soon as the rice comes to a boil reduce heat to low and cook for about 20-30 minutes. Check every now and then to see that all the liquid is absorbed, and the rice is cooked.

For the veggies

Heat the oil in a big skillet over medium-high heat. Sauté the onions for about 5 minutes until they become translucent. Add the red pepper and continue to cook until the onions brown and the red pepper is cooked. Add the garlic, ginger, and curry powder and sauté for a minute to toast the spices and brown the garlic.

Add in the rice, tofu, cashews, peas and soy sauce and mix well. Heat through, and serve while hot.