I LOVE browsing the Food Network and the Food and Wine websites for yummy looking recipes that I can vegetarianize or veganize. I also love using coconut milk. Its a great, non-dairy way to make recipes rich and creamy. It can take on almost any flavor! So when I saw this Indonesia Coconut Rice with Chicken and Zucchini recipe on foodandwine.com, I knew it would be very easy to make my own.
Indonesian Coconut Rice with Tofu and Zucchini
1 cube of extra-firm tofu
1/2 onion, thinly sliced
2 cloves garlic
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 cups jasmine rice
1 can unsweetened coconut mil
1 1/2 cups water
1 large zucchini, shredded
1 tablespoon lemon juice
cilantro, chopped and leaves for garnish
Start rice boiling in a medium sauce pan. You wont need to let it cook for the full time it says on the package as it will spend a little time in the coconut milk. Meanwhile, start to”fry” some cubed tofu in a non-stick skillet, no oil! (wait until that is necessary). After the tofu browns a bit, add the oil and the sliced onion. Cook until translucent and then add the garlic. After about a minute, add the coriander, cumin, almost done rice, and a pinch of salt and a few grinds of peppercorn. Stir in the coconut milk and the water and let simmer.
Meanwhile, shred your zucchini with a mandolin or a large grater. Add to the rice along with lemon juice and chopped cilantro. Let heat through and serve! Yum….
yay presentation!!!!
You will soon learn that I LOVE shredding zucchini… pretty much the way I incorporate them in all recipes.
You can get a nice golden brown on squares of tofu without soaking them in oil!
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