Toasted Coconut Rice Salad
4 to 6 servings
| prepDrain tofu and cut into 1-inch cubes; arrange on clean kitchen towel | ||||||
| 1 cup jasmine rice, rinsed and drained | Toast rice in oil, add ginger & salt | Add coconut milk & water, simmer 10–15 min, steam 5 min | Transfer rice to large bowl | Add tofu to rice | Toss rice, tofu, dressing, cabbage & half the scallions, cilantro & cashews | Top with remaining scallions, cilantro & cashews |
| 1 tablespoon canola or vegetable oil | ||||||
| 1 tablespoon grated fresh ginger | ||||||
| Kosher salt, such as Diamond Crystal | ||||||
| 180 ml full-fat coconut milk | ||||||
| 1 (14- to 16-ounce / 400–450 g) block extra-firm tofu, drained and cubed | Toss tofu with ponzu | Pan-fry tofu in oil until golden, 3–4 min total | ||||
| 2 tablespoons ponzu | ||||||
| 1 tablespoon honey | Whisk honey, Sriracha, garlic, ginger, coconut milk & ponzu | |||||
| 2 to 3 teaspoons Sriracha | ||||||
| 1 teaspoon grated garlic | ||||||
| 1 tablespoon grated fresh ginger | ||||||
| 30 ml full-fat coconut milk | ||||||
| 80 ml ponzu | ||||||
| 175 g thinly sliced or shredded purple cabbage | ||||||
| 2 scallions, thinly sliced | ||||||
| 15 g tightly packed cilantro leaves, chopped | ||||||
| 85 g roasted cashews (optional) | ||||||
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