Coconut Chickpea Rice With Tofu Food

COCONUT CHICKPEA RICE WITH TOFU

Steps:

• Start the rice as it takes 45 - 50 min for brown rice Toast the cumin seeds in a pan (no oil) till the brown a bit - about 2 min, then put into a mortar and pestle and crush and put into a bowl along with the tumeric to make a dry rub mix. Add tofu and mix around to cover the tofu in the spices In a heavy pan, add the olive oil till hot and fry onions till a little soft, then add the tofu and cook a bit, lastly add the red pepper and cook till tofu is a little browned and pepper has softened. Add the coconut water into the hot pan and mix in the curry paste and stir till all mixed together. Add the chick peas, and mixture into the rice. Serve by sprinkling the top with the almonds salt and pepper if you think so

THAI BAKED TOFU AND COCONUT RICE

Steps:

• Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
• Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
• Bake in the preheated oven for 40 minutes, flipping halfway through.
• Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
• Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Serve tofu and rice with spinach sauce on side for dipping.