Spicy Tofu with Thai Basil and Coconut Rice Cakes

I made this for an Easter potluck and everyone seemed to enjoy it. This dish is a little difficult to take for a potluck, since it needs to be served shortly after cooking, but it was ok lukewarm, too. The colors in this dish are gorgeous. the yellow rice, the slightly purple hues of the thai basil, the lime quarters and red peppers served alongside make this dish really attractive. This would be great for company.

I probably should have waited until Thai basil was really in season, but I was able to find some at the Asian market. The coconut rice cakes are really tasty and could be used as the base for a variety of stir fries. They are also a really gorgeous yellow color due to the saffron and turmeric. The warmth of the basil and the tang of the lime works really well together.

This dish takes some planning ahead because the rice needs to be refrigerated before you fry it. This is the same rice that is used in Black Beans and Yellow Rice, so it might be good to make extra when you make that recipe and use the leftover rice for this recipe. If you don't have time to make the rice in advance and fry it into little cakes, you can just serve the sauce over the warm coconut rice.

You start with the coconut rice: Bring 2 cups water, 1/2 can coconut milk, a couple pinches of saffron and 1/2 t. of turmeric to a boil. Add 1 1/2 cups rinsed basmati rice. Turn down the heat to very low, cover, and cook for 20 minutes. Fluff with a fork when finished. Stir in 4 thinly sliced scallions, season with salt and pepper, and put the rice in a 9x12 pan. Sprinkle sesame seeds on the top, cover with plastic wrap and put it in the fridge.

When the rice is well chilled, cut it into diamonds or other shapes, and fry in a little peanut oil. Set fried cakes aside.

Cut up one carton of tofu into bite-sized triangles or diamonds. Fry it in a little peanut oil on both sides until golden. Season with salt, pepper, and the juice of 1/2 lime. Slide the tofu onto a plate and reheat the skillet with more oil.

While the tofu is cooking, stir together 1 t. brown sugar and 2 T. soy sauce until the sugar is dissolved. Chop 2 garlic cloves, thinly slice 3 large shallots, and chop 1 jalapeno chile. (Take out the seeds and veins if you want to limit the heat.)

When the oil is hot, stir fry the garlic, shallots, and jalapeno for 30 seconds. Add the soy sauce mixture, the rest of the coconut milk (1/2 a can), and 1/2 t. turmeric. Squeeze the other half of the lime over all and put the tofu back in the pan. When everything is warmed through, turn off the heat, taste for salt and add more salt or soy sauce as desired. Season with pepper. Stir in a handful of torn Thai basil leaves and a handful of torn mint leaves.

Arrange the coconut cakes on a platter or on individual plates. Add the tofu and sauce over the top and garnish with thai basil, especially the flowers. Serve with additional jalapeno and lime quarters.

Things I'd do differently next time: Rather than cutting the rice into squares to fry, I would shape it into ovals and refrigerate it that way. Also, the tofu wasn't very spicy, so I think I'll leave some of the seeds in the jalapeno next time.

Approximate cost to prepare:
1 1/2 cups basmati rice - $2.00 (or less)
1 can coconut milk - $1.25 (Ranges from $.89 - $1.99 at the Asian market, but more in specialty stores)
saffron - $2.00 (the little container of saffron cost 5 dollars. 2 pinches was about 1/3 of it.)
1 t. turmeric - $.20
4 scallions - $.15
1/3 cup sesame seeds - $3.00
peanut oil for frying - $.25
1 t. brown sugar, garlic - negligible
2 T. soy sauce - $.20
1 carton tofu - $1.20
2 limes - $.65
3 large shallots - $1.25
1 jalapeno chile - $.20
thai basil (half a bunch) - $1.00
handful of mint - growing in my back yard
1 red jalapeno or thai pepper, optional, or red pepper flakes - $.20
TOTAL - Approx. $12.35 for 4 servings. I had a lot of this stuff in my pantry.

I think this dish would cost about $18 per serving at a restaurant.