Mamabee

Crispy Coconut Rice With Tofu

Crispy Coconut Rice With Tofu

Crispy Coconut Rice With Tofu

In numerous cultures, the delectable crispy layer of rice that forms at the bottom of the pot holds a special place, known as concón in the Dominican Republic, tahdig in Iran, and nurungji in Korea, among others. Drawing inspiration from the simple delight of scorched rice, this easy-to-make recipe, using pantry staples, involves mixing cooked rice, tofu, and coconut with the vibrant flavors of store-bought Thai curry paste. The result is a delightful pan-fried dish with a satisfyingly crispy exterior.
Adding coconut introduces an unexpected and pleasant aroma that surprises the taste buds with each bite. It's worth noting that the saltiness and spiciness of commercial curry pastes can vary, so it's advisable to taste and adjust accordingly. Start with three tablespoons and add more as needed to suit your preference. Including fresh elements, such as lettuce, herbs, and citrus, is vital to this dish, as they provide a delightful contrast in texture and temperature. Cold leftover rice works exceptionally well in this recipe, making it a practical and flavorful choice.
Total Time 30 minutes
Servings 4

Ingredients
  

  • 4 heaping cups of cold cooked white rice
  • 3 to 4 tablespoons of red or green Thai curry paste
  • 2 tablespoons of soy sauce or tamari
  • 1 package 14 ounces of extra-firm tofu, drained and crumbled
  • ¾ cup of shredded unsweetened coconut
  • 1 tablespoon of toasted sesame oil
  • 4 scallions thinly sliced after trimming thinly sliced after trimming
  • Finely sliced makrut lime leaves optional
  • Kosher salt such as Diamond Crystal
  • Neutral oil like vegetable or grapeseed
  • 5 ounces of lettuce leaves such as Romaine or butterhead
  • 1 lime or lemon sliced into 4 wedges
  • A handful of mint or cilantro leaves or a combination of both
  • 1 Finely sliced long red chili

Instructions
 

  • In a spacious bowl, combine the cooked rice, Thai curry paste, soy sauce or tamari, crumbled tofu, shredded coconut, toasted sesame oil, scallions, and, if you prefer, the finely sliced makrut lime leaves. After thorough mixing, taste the mixture. If it requires more seasoning, adjust by adding more curry paste or a pinch or two of salt according to your taste.
  • Begin by heating a large (12-inch) well-seasoned cast-iron or nonstick skillet over medium-high heat for approximately 2 minutes. Add 2 tablespoons of neutral oil to the skillet and introduce half of the rice mixture. Press it down firmly using a spatula and allow it to cook undisturbed for 4 to 5 minutes until a golden, crispy crust develops on the bottom. Drizzle a small amount of neutral oil over the top of the rice. Next, use a spatula to break the rice into large pieces and flip them over, cooking the other side for 3 to 5 minutes until it becomes crispy. Once the first batch of crispy rice is ready, please remove it from the pan and repeat the process with the remaining rice.
  • To serve, place the crispy rice into bowls and serve alongside lettuce, lime wedges, herbs, and finely sliced red chili for a delightful meal.