Toasted Coconut Rice Salad

Ingredients

• 1 block extra-firm tofu (14- to 16-ounce block, drained and cut into 1-inch cubes)
• 2 tbsp canola or vegetable oil (divided)
• 1 cup jasmine rice (rinsed and drained)
• 2 tbsp fresh ginger (grated; from a 2- to 3-inch piece, divided)
• kosher salt (½ teaspoon for the rice, plus more as needed)
• 0.875 cup full-fat coconut milk (¾ cup for cooking the rice and 2 tablespoons for the dressing; divided)
• 1.25 cup water (for cooking the rice)
• 0.5 cup ponzu (2 tablespoons for tossing with the tofu and ⅓ cup for the dressing; divided)
• 1 tbsp honey
• 2.5 tsp Sriracha (Use 2 to 3 teaspoons)
• 1 large clove garlic (grated)
• 2.5 cups purple cabbage (thinly sliced or shredded; about 7½ ounces)
• 2 scallions (thinly sliced, about ½ cup)
• 0.667 cup cilantro leaves (tightly packed and chopped)
• 0.667 cup roasted cashews (optional; divide between the salad and topping)

Steps

1. 1

   Cut the drained tofu into 1-inch cubes. Arrange the cubes in an even layer over a clean kitchen towel or paper towel and set aside.

2. 2

   Heat 1 tablespoon of the oil in a large nonstick skillet with a lid over medium-high heat until hot, about 30 seconds.

3. 3

   Add the rinsed rice and stir to coat it in the oil. Toast, stirring occasionally, until the rice is dry, fragrant, and light golden; some golden-brown spots are acceptable. This takes about 5 minutes.

4. 4

   Stir 1 tablespoon of the grated ginger and ½ teaspoon kosher salt into the toasted rice.

5. 5

   Carefully pour ¾ cup coconut milk and 1¼ cups water down the side of the skillet. Shake the pan to submerge the rice. If the liquid is not already boiling, bring it to a boil.

6. 6

   Cover the skillet, reduce the heat to low, and cook until the liquid is absorbed and the rice is tender, 10 to 15 minutes.

7. 7

   Turn off the heat and let the rice steam, covered, for 5 minutes. Transfer the rice to a large bowl.

8. 8

   While the rice cooks, place the tofu in a medium bowl and toss it with 2 tablespoons ponzu.

9. 9

   In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat until shimmering, about 1 minute.

10. 10

    Add the tofu in an even layer. Cook until golden brown on the top and bottom, flipping the cubes halfway through, for 3 to 4 minutes total. Add the tofu to the bowl with the rice.

11. 11

    In the bowl used to toss the tofu, stir together the honey, Sriracha, grated garlic, remaining 1 tablespoon ginger, 2 tablespoons coconut milk, and ⅓ cup ponzu to make the dressing.

12. 12

    Add the dressing, cabbage, and half of the scallions, cilantro, and cashews, if using, to the bowl with the rice. Toss until everything is evenly coated in the dressing.

13. 13

    Top the salad with the remaining scallions, cilantro, and cashews. Serve.

Notes

The cashews are optional. The structured recipe does not specify a serving temperature or storage instructions.

Nutrition per serving

• main
• salad
• vegetarian
• gluten-free
• dairy-free
• tofu
• coconut
• quick meal