Toasted Coconut Rice Salad

New York Times Cooking by Kayla Hoang

Our friend Crista made us a similar recipe this week and it really hit the spot. I think it would be great with a garnish of lime wedges. I realize the photo is slightly misleading but I didn't have a great photo of the salad, visit the original post for the photo of the salad. This is a picture of our Fall cabbage a few years back. If you’re more of a visual learner here’s the instagram reel

Ingredients

Yield:4 to 6 servings

1 (14- to 16-ounce) block extra-firm tofu, drained

2 tablespoons vegetable oil, divided

1 cup jasmine rice, rinsed and drained

2 tablespoons grated fresh ginger, from a 2- to 3-inch piece, divided

Salt

¾ cup plus 2 tablespoons full-fat coconut milk, divided

⅓ cup plus 2 tablespoons ponzu, divided (Ponzu sauce is a Japanese sauce (citrus and soy sauce)

1 tablespoon honey

2 to 3 teaspoons Sriracha

1 teaspoon grated garlic, from 1 large clove

2 ½ cups thinly sliced or shredded purple cabbage (about 7 ½ ounces)

2 scallions, thinly sliced (about ½ cup)

⅔ cup tightly packed cilantro leaves, chopped

⅔ cup roasted cashews (optional)

Preparation

Step 1

Cut the drained tofu into 1-inch cubes and arrange in an even layer over a clean kitchen towel or paper towel. Set aside. 

Step 2

Heat 1 tablespoon oil in a large nonstick skillet with a lid over medium-high until hot, about 30 seconds. Add the rice and stir to coat in the oil. Toast the rice, stirring occasionally, until dry, fragrant and light golden (some golden brown spots are OK), about 5 minutes. Stir in 1 tablespoon ginger and ½ teaspoon salt. 

Step 3

Carefully pour ¾ cup coconut milk and 1¼ cups water down the side of the skillet and give the pan a shake to submerge the rice.  If not already boiling, bring to a boil. Cover the skillet, turn the heat down to low, and cook until the liquid is absorbed and the rice tender, 10 to 15 minutes. Turn off the heat and let steam, covered, 5 minutes more. Transfer the rice to a large bowl. 

Step 4

While the rice cooks, in a medium bowl, toss the tofu with 2 tablespoons ponzu.  If you don’t have ponzu sauce you could use lemon juice, tofu and sugar.

Step 5

In the same skillet, heat the remaining tablespoon oil over medium-high until shimmering, about 1 minute. Add the tofu in an even layer and cook until golden brown on the top and bottom, flipping halfway through,  3 to 4 minutes total. Add to the bowl with the rice. 

Step 6

In the bowl that you used to toss the tofu, stir together the honey, Sriracha, grated garlic and the remaining tablespoon ginger, 2 tablespoons coconut milk and  ⅓ cup ponzu.

Step 7

Add the dressing, cabbage and half of the scallions, cilantro and cashews (if using) to the bowl with the rice and toss until everything is well coated in the dressing. Top with the remaining scallions, cilantro and cashews.