This is the ultimate summertime dinner recipe. Make your rice and tofu in the morning when it’s still cool out, and then put the whole thing together whenever the mood strikes you. Serve with sangria, a chilled white wine, or beer with a lime. I served this to 35 of the Fishbug crew during our Feed the Artists dinner at Burning Man to absolutely rave reviews; if you’ve been working hard on the playa all day in the heat and dust, nothing is better than fresh, whole foods served with love.
2 cups jasmine rice
2 cups light coconut milk
1 3/4 cups water
1/2 tsp salt
1/2 tsp canola oil
Rub oil over the bottom of a deep-sided pot.
Place the rice, coconut milk, water, and salt in a pot. Place the pot on the stove over medium to high heat, stir well, and cover. Continue to stir occasionally until it comes to a gentle boil.
Once the coconut water has begun to bubble, stop stirring. Turn down the heat to medium-low and place the lid askew on the pot, so that it is at least 3/4 covered.
Allow rice to cook this way for 15-20 minutes, or until rice has absorbed most of the coconut-water.
Now turn off the heat, but leave the pot on the burner. Add loads of raisins at this point, and let them sit and get warm and puffy. Cover the pot tightly with the lid and allow to sit 5-10 minutes (the rice will “steam” and have a nice, slightly sticky texture).
After about 15 minutes, remove the lid and “fluff” rice.
1 pkg extra firm tofu, pressed and cubed
1/2 – 2 tsp cayenne, depending on your tolerance
1 tsp cinnamon
1 tsp curry
2 tsp garam masala
salt to taste
1 Tbs canola oil
3/4 cup sweet onion, diced small
3 cloves crushed garlic
1 Tbs agave or maple syrup
Place your tofu into a Tupperware that has a lid, and sprinkle generously with your spices. Cover it and shake it so the spices coat the tofu, and let those spices soak in for about an hour. Once the spices have soaked in, add the canola oil to a frying pan and heat on med-high (don’t heat the oil too much or it will smoke), and add the tofu once the oil is hot. Brown on all sides. Toward the end add the onion and garlic and cook til soft (7 minutes or so), stirring frequently to prevent burning. As a final touch, add the agave, stir to coat, and let cook until the tofu is glazed.
A nice ripe mango, cubed and sprinkled with cayenne pepper and salt to your taste
A beautiful avocado, cubed
Optional: tomatoes or unsalted cashews could be added for more tastebud tantalization
1 bag of baby spinach
A jar of pre-made or your own peanut sauce (watch out for wheat in the peanut sauce! If you live in Portland Food Fight! carries some good stuff)
Place some spinach leaves on plate
Spoon a generous portion of coconut rice onto the bed of spinach
Add some of the tofu concoction over the rice
Sprinkle the mango and avocado (and possibly the cashews and/or tomato) over the whole business
Drizzle attractively with peanut sauce