Sunday, January 29, 2006
Point Count: Curried Tofu with Green Jasmine Rice
Adapted from Epicurious.com
1 3/4 cups water - 0 pt.
1 teaspoon salt - 0 pt.
1 cup jasmine or basmati rice - 8 pt.
1 cup (packed) coarsely chopped fresh cilantro - 0 pt.
3/4 cup unsweetened light coconut milk - 6 pt.
4 teaspoons minced fresh ginger - 0 pt.
1 tablespoon fresh lime juice - 0 pt.
2 large garlic cloves, minced - 0 pt.
2 tablespoons vegetable oil - 6 pt.
16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes - 10 pt.
1/2 cup thinly sliced green onions - 0 pt.
2 teaspoons curry powder - 0 pt.
1 teaspoon ground cumin - 0 pt.
1/8 teaspoon dried crushed red pepper - 0 pt.
1 cup whole small cherry tomatoes - 0 pt.
2 tablespoons chopped peanuts - 2 pt.
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.
Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree into rice. Set aside.
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.
Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.
32 points total, which includes all the rice! That means 8 points per serving for 4 servings.
1 3/4 cups water - 0 pt.
1 teaspoon salt - 0 pt.
1 cup jasmine or basmati rice - 8 pt.
1 cup (packed) coarsely chopped fresh cilantro - 0 pt.
3/4 cup unsweetened light coconut milk - 6 pt.
4 teaspoons minced fresh ginger - 0 pt.
1 tablespoon fresh lime juice - 0 pt.
2 large garlic cloves, minced - 0 pt.
2 tablespoons vegetable oil - 6 pt.
16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes - 10 pt.
1/2 cup thinly sliced green onions - 0 pt.
2 teaspoons curry powder - 0 pt.
1 teaspoon ground cumin - 0 pt.
1/8 teaspoon dried crushed red pepper - 0 pt.
1 cup whole small cherry tomatoes - 0 pt.
2 tablespoons chopped peanuts - 2 pt.
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.
Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree into rice. Set aside.
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.
Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.
32 points total, which includes all the rice! That means 8 points per serving for 4 servings.
