Sumptuous Thai Vegetarian Delight: Crispy Stir-Fried Tofu with Coconut Rice & Mango Salad

Allergens

Soy (in tofu)

Ingredients

• 2 cups Jasmine Rice
• 1 can (14 oz) Coconut Milk
• 16 oz Firm Tofu
• 1 cup Fresh Mango, sliced
• 1/2 cup Fresh Basil Leaves
• 1/2 cup Roasted Peanuts, chopped
• 3 tbsp Lime Juice
• 1/4 cup Fish Sauce (Vegetarian)
• 3 tbsp Sugar
• 3 tbsp Vegetable Oil
• Salt and Pepper

Instructions

1. Prepare coconut rice by rinsing the jasmine rice under cold water until the water runs clear. Combine the rinsed rice, 1 can of coconut milk, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes or until all liquid is absorbed. Fluff with a fork and set aside. Slice the tofu into bite sized cubes and pat dry with paper towels. In a large pan, heat 2 tbsp of vegetable oil over medium high heat. Add the tofu and cook until crispy and golden brown on all sides. Season with salt and pepper and transfer to a plate. In a separate bowl, whisk together fish sauce (vegetarian), sugar, and lime juice. Set aside. Combine sliced mango, fresh basil leaves, chopped roasted peanuts, and prepared dressing in a large mixing bowl. Toss gently to combine. Plate the coconut rice on a flat overhead surface, centered and with soft daylight, emphasizing the fluffy texture and aroma. Top with crispy stir fried tofu. Arrange the mango salad around the perimeter of the plate, highlighting the contrast of colors and textures.

Chef’s Insight

The combination of textures and flavors in this recipe creates an unforgettable dining experience

Notes

Use ripe but firm mangoes for the salad