Ingredients
Spicy Tofu
- 8 oz Hodo Organic Spicy Harissa Tofu Cubes (1 package)
- ¼ cup onions diced
- ¼ cup tomatoes diced
- 1 tbsp tomato paste
- 2 tbsp coconut milk
- 1 tbsp cilantro
- Harissa paste (optional)
Yellow Coconut Rice
- 2 cups white jasmine rice
- 1 ¾ cups coconut water or if you like it coconutty, use lite coconut milk
- 1 ¼ cups water
- ½ tsp turmeric
- 1 tsp Kosher salt
- 2 tbsp fresh cilantro and mint diced for garnish
In this episode of Makini's Kitchen, this simple tofu from Target gets a quick and tasty makeover.
Directions
Spicy Tofu
- In a nonstick skillet add a little oil, add the tofu and onion and cook for 3-5 minutes to dry the tofu out a bit and cook the onions.
- Then add in the crushed tomatoes, the paste, the coconut milk and a tiny bit of water or stock if it seems thick to you.
- Add the cilantro and simmer for 5-7 minutes.
Yellow Coconut Rice
- Put the rice in a fine mesh strainer or sieve. Run cold water over it until the water runs clear.
- In a large saucepan, combine the coconut milk, water, turmeric and salt; stir to combine. Bring to a low boil.
- Add the rice and stir to combine. Place a lid on the saucepan and lower the heat to a simmer.
- Cook 15 minutes or until the water is absorbed into the rice (if using rice from a package confirm cooking time on the package as some brands may differ).
- After the liquid is absorbed, remove the saucepan from the heat. With the lid still on, allow the rice to sit for 10 minutes undisturbed before serving. Fluff rice before serving.
- Garnish with chopped fresh cilantro and and mint and serve.
- Once tofu is cooked and rice is cooked, serve together.