Jasmine rice – 1 cup, onion – 1 medium chopped, shredded fresh coconut – 1 cup (it’s available in the frozen section of Asian grocery stores), virgin coconut oil – 2 tablespoons, coconut milk – 1/4 cup, tomatoes – 2 medium chopped, fresh basil leaves – a bunch chopped, fresh ginger – finely minced 2 teaspoons, ground red chili/cayenne pepper – 1 teaspoon, Tofu – firm kind. Salt to taste.
Cooking instructions:
Step 1: Cook 1 cup jasmine rice in 2 cups water. I use an electric rice cooker. You may cook it over the stove as well. When done, fluff it and set aside.
Step 2: Drain, rinse and pat dry Tofu block. Cut it into desired size pieces and pan-sear them in a little bit of virgin coconut oil on medium heat until they’re browned. Set them aside.
Step 3: In a saucepan heat virgin coconut oil and sauté chopped onions on medium heat until lightly browned. Add minced ginger and shredded fresh coconut and sauté for a couple more minutes until the rawness goes away. Add chopped tomatoes and coconut milk and let cook until tomatoes are softened.
Step 4: Add cooked jasmine rice, seared tofu pieces, chopped basil leaves and salt and give everything a good stir. Turn the heat off. Garnish with crushed roasted peanuts for an additional Thai flavor. Enjoy!
-SideshowBob- on
YUM!!!!!!
jojokitti123 on
Yummy
imcomingelizabeth on
This looks delicious
Kusakaru on
Looks great! ❤️
Mortei on
Lordy that sounds delightful
MarioRex on
Coconut risotto? Hmm… It sounds delicious! Never thought about the combination, but it makes sense though. Personally I’m a big fan of coconut in everything so this recipe is definitely worth the save.
It looks very yummy and fresh, thanks for sharing.
WrestlingWoman on
Delicious.
LuckyLaceyKS on
Looks great and your plating is beautiful!
InAFloodplain on
Looks delicious, going to make this for dinner today. Thank you for posting it.
13 Comments
Ingredients:
Jasmine rice – 1 cup, onion – 1 medium chopped, shredded fresh coconut – 1 cup (it’s available in the frozen section of Asian grocery stores), virgin coconut oil – 2 tablespoons, coconut milk – 1/4 cup, tomatoes – 2 medium chopped, fresh basil leaves – a bunch chopped, fresh ginger – finely minced 2 teaspoons, ground red chili/cayenne pepper – 1 teaspoon, Tofu – firm kind. Salt to taste.
Cooking instructions:
Step 1: Cook 1 cup jasmine rice in 2 cups water. I use an electric rice cooker. You may cook it over the stove as well. When done, fluff it and set aside.
Step 2: Drain, rinse and pat dry Tofu block. Cut it into desired size pieces and pan-sear them in a little bit of virgin coconut oil on medium heat until they’re browned. Set them aside.
Step 3: In a saucepan heat virgin coconut oil and sauté chopped onions on medium heat until lightly browned. Add minced ginger and shredded fresh coconut and sauté for a couple more minutes until the rawness goes away. Add chopped tomatoes and coconut milk and let cook until tomatoes are softened.
Step 4: Add cooked jasmine rice, seared tofu pieces, chopped basil leaves and salt and give everything a good stir. Turn the heat off. Garnish with crushed roasted peanuts for an additional Thai flavor. Enjoy!
YUM!!!!!!
Yummy
This looks delicious
Looks great! ❤️
Lordy that sounds delightful
Coconut risotto? Hmm… It sounds delicious! Never thought about the combination, but it makes sense though. Personally I’m a big fan of coconut in everything so this recipe is definitely worth the save.
It looks very yummy and fresh, thanks for sharing.
Delicious.
Looks great and your plating is beautiful!
Looks delicious, going to make this for dinner today. Thank you for posting it.
Looks amazing.. I love tofu.
looks so delicious
Sounds amazing!