Crispy Coconut Rice With Tofu

This is so, so incredibly tasty and comes together really fast. Great for a weeknight no fuss dinner, but it’s so full of flavor. I left out the salt thinking the soy sauce would be enough, but don’t make that mistake. Used a thinly sliced jalapeño pepper as I didn’t have a red hot Chile pepper in the fridge and used half a can of Thai green curry paste. Got a good crunchy browning on the rice… lots of lime juice and cilantro and yum!

I’ve made this twice now, it is becoming a go-to weekly meal for me. To make it even simpler, i press the mixture into a large cast iron skillet warmed on the stove to med-high heat. This gets the bottom nice and crunchy. Then i put the skillet in the oven on high broil until the top layer is nice and crunchy. Super simple and accomplishes the same goal as the recipe. I will try this with shrimp in lieu of or maybe with tofu in the future. I used the leftovers for breakfast with an egg - YUM!

This dish was very tasty and it's easily tweaked to include some other veggies like mushrooms or sweet onion. I roasted the tofu separately and mixed it in later to give it more texture. And I served with Thai greens. The one gripe I have: It uses a ton of oil! You get a quick weeknight meal but at the expense of health by way of 5 TBS of neutral oil (i.e. not even healthy like EVOO). It's probably just what it takes and compares to a restaurant meal but I won't make this every week.

This is a tasty, easy recipe, and I highly recommend serving it with a crispy fried egg on top!

Delicious! I did half rice and half quinoa to add nutrients and it came out delicious!

Reporting back re: the waffle maker method - Success! I drizzled a spoonful of oil onto a heated waffle maker, loaded it up and smooshed it down with a wooden spoon, drizzled another spoonful of oil over the top and closed it up. I let it cook for a while after the maker said it was done, and kept checking it. A little crumbly getting it out, but the method definitely has merit. Crispy!

I added the zest of one lime instead of the leaves and about half a tablespoon of grated ginger, which I would consider adding a bit more of. Instead of 3/4 cup of coconut I just did half a cup. I included a fried egg and I have to say skipping the mint is a mistake. It really enhance the flavor of the curry paste.

I would press the tofu to get out a bit more water next time and hope that it would get more crisp. It was no less delicious for being not as crispy as I hoped (and maybe I was a bit stingy on the oil in the pan). I mixed everything together and cooked half one day and half the next and I could not tell the difference. I will add this to my list of dishes to mix together at home to bring for car camping or to a vacation house to have hot food with essentially no prep on site.

Used brown rice that had been kicking around in my freezer, didn’t have lime leaves so I zested my lime before cutting into quarters, added Red Boat fish sauce for more saltiness, add threw in a cup of chopped red bell peppers at the end which added a nice crunch. Regrettably had no fresh herbs but this dish would have been even better with them. Next time will take the suggestion of a fried egg from another reviewer, I think that would be a nice addition.

Genius! We have waffled tofu and quesadillas at our house, why not crispy rice? Thanks for your science! :) Putting this on the to-do list.

Delicious easy. Love crispy rice especially with toasted peanuts, mint and curry leaves. I made too much of the mix to save and make tomorrow. Very delicious. Like Thai pilaf.

Great dish though I would definitely add egg or pork in lieu of tofu. Adding fish sauce would give it another layer of flavor. Overall, easy and flavorful

Press the tofu. And add it before everything to the curry paste mixture. Let it all marinate for about an hour Also, add a green veg like asparagus or green beans. So yum

I followed the recipe, but used only 1 T soy sauce and 3 (or more) dried lime leaves. It was fantastic. Crispy, full of texture and flavor. 5 minutes on each side with avocado oil on medium heat gave it just the right kind of crackling crisp!