Coconut Jasmine Rice with Basil Tofu and Orange Cashew Nuts

 
Coconut Jasmine Rice with Basil Tofu and Orange Cashew Nuts - Thai Recipe
Coconut Jasmine Rice with Basil Tofu and Orange Cashew Nuts (4 servings)
Ingredients & methods of Coconut Jasmine Rice with Basil Tofu and Orange Cashew Nuts

    Ingredients for coconut Jasmine rice

    1 cup Jasmine rice
    1 cup coconut milk
    2 cups water
    1 stick lemongrass
    pinch of salt

    In a pan add coconut milk, water and lemongrass stick. Once it starts boiling add the jasmine rice and salt. Simmer the flame and cover the pan. Let the rice cook for 10 minutes. Once there is little water left switch of the flame and let the rice cook in steam.
    Ingredients for Basil tofu

    1 packet firm silken tofu (200 gm)
    1 cup sliced mushrooms
    1 cup sliced red bell pepper
    1 cup sliced carrot
    ¼ cup cherry tomatoes 
    1 cup Basil leaves
    2 table spoons chopped garlic
    2 table spoons grated galangal/ginger
    3 table spoons corn flour for tofu + 2 table spoons corn flour for soya sauce
    1 table spoon orange zest
    2 chopped bird eyed chilly 
    3 table spoons of maple syrup
    1 table spoon chilly sauce
    5 table spoon of soya sauce
    1 cup coconut milk
    ½ cup of water
    pinch of black pepper
    salt to taste
    4 table spoons sesame oil
    2 table spoon toasted sesame seeds
    Towel dry the tofu and cut into cubes. Sprinkle 2 table spoons of corn flour on the tofu, salt, black pepper and orange zest. Add 2 spoon of sesame oil and pan fry the tofu. 

    In a bowl add 2 table spoons of corn flour, water, chopped garlic, grated galangal/ginger, bird eye chilly, maple syrup, chilly sauce, sesame seeds, soya sauce, salt and black pepper. Mix well. In a pan add 2 table spoons sesame oil, add the sliced mushrooms and carrot, sauté on high flame.

    Once the mushrooms start turning golden brown add bell pepper, cherry tomatoes and Basil leaves. Now add the soya sauce mixture to it along with ½ cup of water. Cook for 2-3 minutes. Add pan fry tofu to it.
    Ingredients for garnishing orange cashew nuts

    15-20 cashew nuts sliced into two
    1 table spoon orange zest
    1 table spoon maple syrup
    1 tea spoon sesame oil
    pinch of black pepper
    salt to taste
    cucumber slices
    few scallions
    Pre-heat the oven at 200 degrees Celsius. In a baking tray place the butter paper. Place the cashew nuts, orange zest, maple syrup, sesame oil, salt and black pepper. Mix well and bake for 5 minutes. Keep a strict watch on it otherwise it may get burnt.

    Assembling of the dish:

    In a bowl add the coconut Jasmine rice. Place the Basil tofu on it. Garnish with orange cashew nuts, scallions and sliced cucumber. Serve hot.

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