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
¾ cup / 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
2 tablespoons / 30 ml full-fat coconut milk
⅓ cup / 80 ml ponzu
2 ½ cups / 175 g thinly sliced or shredded purple cabbage
2 scallions, thinly sliced
⅔ cup / 15 g tightly packed cilantro leaves, chopped
⅔ cup / 85 g roasted cashews (optional)

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