- 2 1/4 c dry uncooked jasmine rice
- 3.5 c stock
- 2 inch sized nub of ginger, peeled and minced
- 13.5 oz can coconut milk
- 1 1/2 tbsp curry past
- 1/2 c peanut butter
- 2 3/4 tbsp sugar
- 2 tbsp lime juice
- 2 tbsp rice wine vinegar
- 1 1/2 tbsp soy sauce
- salt
- One pack of firm tofu, drained, pressed (for at least 10 minutes) and cubed
- 1 tsp sugar
- oil
- dried red chili pepper flakes
- julienned carrots
- bean sprouts
- cucumber, cubed
- cilantro
- sliced green onions
- fresh Thai chili peppers
- fresh lime slices
Rinse out the rice a couple of times with water and then throw all the rice ingredients in a rice maker and set it to cook. You can also use the stove top, though you may have to adjust the amount of liquid. Moving on to the sauce. In a small cup dissolve the curry paste in about 2-3 tbs of coconut milk. Now place the coconut milk, peanut butter and dissolved curry paste in a pot on medium heat and stir. Once the peanut butter has mostly broken down, add the rest of the sauce ingredients and let simmer for ~10 minutes.
Place the tofu in a pan with a tablespoon or so of oil on medium high heat. Toss in the sugar and chili peppers to coat the tofu. Let the tofu sit for a couple of minutes on each side until they turn a crispy golden brown on the outside.
Put everything in a bowl however you like. I started with rice, then added tofu and the rest of the accompaniments. I used more sauce in my bowl than what is pictured here and also added a splash of lime juice.
