Cashew Coconut Rice With Spiced Tofu Cubes Recipe

About this recipe

A hearty and creamy rice dish infused with coconut milk, paired with protein-rich spiced tofu cubes for a satisfying dinner.

Ingredients

• 6 pcs White Eggs
• 30 ml Liquid Food Colour - Red
• 58G Cadbury Dairy Milk Silk Ganache
• 200 g Almond Flour
• 200G Sugar (Powdered)
• 1 kg Basmati Rice
• 200 ml Coconut Milk
• 200g Tata Sampann Premium Cashews Whole : 200 G
• 20 g Turmeric Powder
• 50 g Cumin Powder
• - Red Chilli
• - Coriander Powder
• 500 g Onion
• 100G Oleo
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the basmati rice thoroughly under running water and soak it for 20 minutes.
2. 2. Heat 1 tablespoon of oil in a pan and lightly toast the cashews until golden brown; set them aside.
3. 3. In the same pan, add another tablespoon of oil, sauté chopped onions and garlic until fragrant.
4. 4. Add the soaked rice, coconut milk, water, and salt to the pan; bring it to a boil.
5. 5. Reduce the heat, cover the pan, and let the rice cook until fully done, approximately 15 minutes.
6. 6. Slice the tofu into cubes and marinate with turmeric, cumin, chili powder, and a pinch of salt.
7. 7. Heat the remaining oil in a skillet and pan-fry the tofu cubes until crisp and golden on all sides.
8. 8. Fluff the cooked rice gently with a fork, mixing in the toasted cashews and fresh coriander leaves.
9. 9. Arrange the spiced tofu cubes alongside the coconut rice on a serving plate.
10. 10. Garnish with additional chopped coriander for a fresh finish before serving.