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

Instructions

1. Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.
2. 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.
3. 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.
4. 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.
5. Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.
6. *Available at specialty foods stores and natural foods stores. **Available at Asian markets and in the Asian foods section of many supermarkets.
7. *Available at specialty foods stores and natural foods stores.
8. **Available at Asian markets and in the Asian foods section of many supermarkets.