# Coconut Rice and Cilantro Tofu

This plant-based dish features crispy curry-spiced tofu baked in creamy coconut rice, inspired by a New York Times Cooking recipe.

- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- tofu
- corn starch
- curry powder
- spinach
- cilantro
- green onion
- peppers
- broth
- salt
- pepper
- aromatics
- spices
- rice
- coconut milk

## Instructions

1. Toss your tofu in some corn starch and curry powder.
2. Pan fry until golden and crispy.
3. Set the cooked tofu aside.
4. Place spinach, cilantro, green onion, peppers, broth, and some salt and pepper into a blender.
5. Pulse until smooth.
6. Set the blended mixture aside.
7. In the same pan you cooked the tofu in, sauté your aromatics and bloom your spices.
8. Add some rice and toast for 1 to 2 minutes.
9. Pour in that reserved herby sauce and some coconut milk.
10. Stir to combine.
11. Add the tofu back to the pan.
12. Bring to a simmer.
13. Cover with a lid or foil.
14. Transfer that to the oven until the rice is cooked through.
15. Remove the pan from the oven and let it rest for about 10 minutes before taking the lid off.
16. Fluff the rice with a fork.

## Equipment

- blender
- pan
- lid or foil
- oven
- fork

## Source

- Original video: https://www.instagram.com/reel/DW9bXufko5n/?igsh=MWNzMGVxeDBpaGhrMg==
- Recipe page: https://www.cliprecipe.com/recipe/281df070-b22f-4e12-8f7a-09d5521d0ed4
- Extracted: 2026-04-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt