
Spicy Tofu with thai basil and coconut rice cakes

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Thai basil, with its warm, spicy overtones and beautiful purple-edged leaves, is the one to use here, but any other variety will work too. Use whatever variety you have and keep this dish in mind for when you do find Thai basil at your market. An off-dry Riesling, such as a German Kabinett, would be good with this dairy-free dish.
ingredients
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serves: 2-3
Coconut Rice Cakes
1 teaspoon brown sugar or palm sugar
2 tablespoons light soy sauce, such as Kikkoman, or more as needed
4 teaspoons roasted peanut oil
1 carton firm tofu (packed in water, drained and cut into large cubes)
sea salt and freshly ground pepper
2 limes (1 halved and 1 quartered)
2 cloves (plump) garlic chopped
3 large shallots, thinly sliced crosswise
1 jalapeno chile (veins and seeds removed first if you want to minimize the heat, diced)
1/2 can (1 scant cup) coconut milk
1/2 teaspoon ground turmeric
1 handful of Thai basil (leaves torn into large pieces if large, plus sprigs for garnish)
12 leaves mint torn into pieces
1 red jalapeno chile (sliced diagonally, or 2 Thai peppers for more heat)
Servings Per Recipe: 2
Amount per Serving
Calories: 656
- Total Fat: 52.2 g
- Saturated Fat: 29 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1052 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 9.3 g
- Sugars: 8.4 g
- Protein: 32.1 g
preparation

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