Page Title
Ginger Coconut Tofu
The wonderful flavors of southern India - coconut milk,
dried Thai chiles and coriander seed - provide a pleasant
punch to a basic chicken breast. Although the
ingredients look exotic, this is a deceptively easy dish
you'll be proud to serve to guests.  Make sure that you
brown the tofu slices and drain before including them
into the recipe.

1 tablespoon yellow split peas
1 teaspoon coriander seeds
1-2 dried red chiles, such as Thai, cayenne or chiles  de
arbol
1/4 cup coconut milk
2 tablespoons minced fresh ginger
4 medium cloves garlic, minced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
1 package of tofu – browned in grapeseed oil

1. Toast split peas, coriander seeds and chiles in a small
skillet over medium heat,  shaking the pan occasionally,
until the split peas turn reddish-brown, the coriander  
becomes fragrant and the chiles blacken slightly, 2 to 3
minutes. Transfer to a plate to cool for 3 to 5 minutes.
Grind in a spice grinder or mortar and pestle until the
mixture is the texture of finely ground pepper.

2. Combine coconut milk, ginger, garlic, cilantro, salt
and the spice blend in a shallow glass dish. Add tofu and
turn to coat. Cover and refrigerate for at least 30
minutes or overnight.

3. Preheat oven to 350 degrees. Bake in the baking dish
for 30 minutes. Serve over jasmine rice and with some
steamed greens or a salad topped with the Ginger Orange
Dressing.

-RealAge    
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Ginger Coconut Tofu