Bali Sunrise Rice with Tofu [WF/GF/DF]
By B. James
Ingredients
2 1/2 tablespoons peanut oil
2 1/2 teaspoons ginger root minced
1 3/4 teaspoons brown mustard seed
1/2 teaspoon chili powder
1 3/4 teaspoons turmeric
dash cayenne
3 cups water
1 1/2 cups basmati rice
1 pounds tofu in 1" cubes
1 1/2 tablespoons peanut oil
2 1/2 teaspoons wheat-free tamari
1/3 teaspoon turmeric
1/2 teaspoon curry powder
1 3/4 teaspoons fructose
2 1/2 teaspoons mild curry powder
1 1/4 teaspoons red curry paste
1/2 cup honey
1/4 cup lemon juice
1 3/4 teaspoons salt
1/4 bunch scallions sliced 1/8" long
1/4 bunch fresh parsley chopped
2 1/2 cups golden raisins
1/3 cup toasted coconut large flake
Instructions
PREHEAT OVEN TO 350°F
Sauté ginger, mustard seed, chili powder, turmeric and cayenne in peanut oil. Add water, bring to a boil; add rice and cook 20 minutes, covered. Turn off heat and let cook 20 minutes more, covered. Combine peanut oil and tamari, turmeric, curry powder and fructose. Toss with tofu. Spread tofu on sheet pan. Bake at 350°F for 20 minutes; stir and bake 15-20 minutes more. Combine curry paste, honey, lemon juice and saltsp. Add scallions, parsley, raisins and coconut; stir. Add cooled rice and tofu; toss gently and refrigerate.