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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is a rich and delicious vegetarian dish that I came up with when I realized that cooking rice in cream of coconut is really, really good. Ingredients:
1 tablespoon cooking oil |
1 clove garlic |
1/4 medium white onion |
1 1/2 tablespoons peanut butter |
1/4 cup cream of coconut |
8 ounces vegetable broth |
1/2-2/3 cup jasmine rice |
1 1/4 inches fresh ginger |
3 ounces peanut and ginger tofu (either premarinated, or marinate your tofu for 10 minutes in 2 tbsp. soy sauce, 1 tbsp. melted peanu) |
Directions:
1. Chop the onion and press or chop the garlic clove, then sautee them in cooking oil for several minutes, until translucent.
2. Add the peanut butter and cream of coconut and stir in quickly, coating the onion and garlic, then pour in vegetable broth.
3. Add the rice and the slice of ginger, stir, cover, and let simmer until rice has absorbed most all of the liquid.
4. Remove ginger slice and add tofu, chopped into small pieces, and uncover the rice mixture.
5. Continue to heat while stirring until liquid is absorbed, but being careful not to let the rice lose its moisture-it should be of a very thick, moist consistency.
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