Sat_Apr__6_20:01:18_PDT_2019
This recipe was born on a fridge-cleaning Friday night
We enjoyed it so much that I made it again a few times. One time, a friend joined us for dinner and asked for the recipe. I got the feeling that this dish had earned its place on the blog, so here it is. It just could not be simpler: vegetables and rice are cooked in a mixture of coconut milk and water. Cubes of soft tofu are added to the simmering rice. The resulting creamy rice, mildly spiced and dotted with melt-in-the-mouth tofu, is much more than the sum of its parts.
Ingredients:
1 C rice (I used sona masuri)
2 C chopped mixed vegetables (eg. spinach, beans, peas, carrots)
1 t oil
1 small onion, sliced
8-10 curry leaves
1 t cumin seeds
1/2 t turmeric
1/2 t red chilli powder (or to taste)
1 t sambar masala (or your favorite spice blend...I used a gava kadcha (rustic) masala gifted by an aunt)
Salt to taste
3/4 C thick coconut milk
2.5 C hot water
1 heaped cup soft tofu cubes (about 1/2 of a standard block)
Garnish:
Wedges of lemon
3-4 spring onion stalks (green parts, sliced) or cilantro, minced
Method:
1. Heat the oil, temper with curry leaves and cumin seeds, and saute the onion until the edges start browning.
2. Stir in the salt, turmeric, chilli powder, and your masala of choice, then saute the vegetables for a couple of minutes.
3. Stir in the rice, coconut milk and water, and bring to a boil.
4. Gently arrange the tofu cubes in the rice mixture, and then cover the pan and simmer until the rice is tender and most of the liquid is absorbed.
5. Serve hot, gar nished with fresh herbs and lemon wedges. This dish tastes best when it is freshly made. The picture you see here is of the leftovers, taken the next day, and by this time, most of the creaminess has been absorbed into the rice. Still tasty, though!
This rice is delicious when paired with a crunchy kachumbar, a simple salad of any combination of tomato-onion-cucumber-carrot-cabbage-radish dressed with a little salt, pepper and lemon juice. I have also served it with a medley of roasted vegetables with tasty results.
An interesting variation would be to use Thai curry paste instead of the Indian spices, to make a Thai-inspired rice. Or use generous amounts of either ginger or garlic (in the saute step) to make rice with a more distinctive flavor.
Have a wonderful weekend, everyone!
We enjoyed it so much that I made it again a few times. One time, a friend joined us for dinner and asked for the recipe. I got the feeling that this dish had earned its place on the blog, so here it is. It just could not be simpler: vegetables and rice are cooked in a mixture of coconut milk and water. Cubes of soft tofu are added to the simmering rice. The resulting creamy rice, mildly spiced and dotted with melt-in-the-mouth tofu, is much more than the sum of its parts.
Coconut-Tofu Rice
Ingredients:
1 C rice (I used sona masuri)
2 C chopped mixed vegetables (eg. spinach, beans, peas, carrots)
1 t oil
1 small onion, sliced
8-10 curry leaves
1 t cumin seeds
1/2 t turmeric
1/2 t red chilli powder (or to taste)
1 t sambar masala (or your favorite spice blend...I used a gava kadcha (rustic) masala gifted by an aunt)
Salt to taste
3/4 C thick coconut milk
2.5 C hot water
1 heaped cup soft tofu cubes (about 1/2 of a standard block)
Garnish:
Wedges of lemon
3-4 spring onion stalks (green parts, sliced) or cilantro, minced
Method:
1. Heat the oil, temper with curry leaves and cumin seeds, and saute the onion until the edges start browning.
2. Stir in the salt, turmeric, chilli powder, and your masala of choice, then saute the vegetables for a couple of minutes.
3. Stir in the rice, coconut milk and water, and bring to a boil.
4. Gently arrange the tofu cubes in the rice mixture, and then cover the pan and simmer until the rice is tender and most of the liquid is absorbed.
5. Serve hot, gar nished with fresh herbs and lemon wedges. This dish tastes best when it is freshly made. The picture you see here is of the leftovers, taken the next day, and by this time, most of the creaminess has been absorbed into the rice. Still tasty, though!
This rice is delicious when paired with a crunchy kachumbar, a simple salad of any combination of tomato-onion-cucumber-carrot-cabbage-radish dressed with a little salt, pepper and lemon juice. I have also served it with a medley of roasted vegetables with tasty results.
An interesting variation would be to use Thai curry paste instead of the Indian spices, to make a Thai-inspired rice. Or use generous amounts of either ginger or garlic (in the saute step) to make rice with a more distinctive flavor.
Have a wonderful weekend, everyone!
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