Crispy Coconut Rice With Tofu

Name: Crispy Coconut Rice With Tofu
Total time: 30 min
Yield: 4 servings
Ingredients: 4 heaped cups cold cooked white rice; 3 to 4 tablespoons red or green Thai curry paste; 2 tablespoons soy sauce or tamari; 1 (14-ounce) package extra firm tofu, drained and crumbled; 3/4 cup shredded unsweetened coconut; 1 tablespoon toasted sesame oil; 4 scallions, trimmed and thinly sliced; 4 makrut lime leaves, finely sliced (optional); Kosher salt (such as Diamond Crystal); Neutral oil, such as vegetable or grapeseed; 5 ounces lettuce leaves, such as Romaine or butterhead; 1 lime or lemon, cut into 4 wedges; Handful of mint or cilantro leaves (or both); 1 long red chile, finely sliced

By Hetty Lui McKinnon

Updated Feb. 13, 2023

Crispy Coconut Rice With Tofu — Dane Tashima for The New York Times. Food Stylist: Erika Joyce

Total Time: 30 minutes
Rating: 4(1,229)
Comments: Read comments

In many cultures, the crispy rice found at the bottom of the pot is the most prized mouthful, known as concón in the Dominican Republic, tahdig in Iran and nurungji in Korea (just to name a few). Inspired by the simple joys of scorched rice, this easy pantry-friendly recipe calls for seasoning a mixture of cooked rice, tofu and coconut with punchy store-bought Thai curry paste, then pan-frying it until a crispy layer forms. The coconut is a surprising addition, delivering a lingering aroma that surprises in each bite. Commercial curry pastes vary in saltiness and spice, so taste it and add accordingly, starting with three tablespoons and adding more if you need. The fresh elements are essential to this dish: lettuce, herbs and citrus bring a welcome contrast in texture and temperatures. Cold leftover rice works great in this dish.

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Ingredients

Yield:4 servings

4heaped cups cold cooked white rice
3 to 4tablespoons red or green Thai curry paste
2tablespoons soy sauce or tamari
1(14-ounce) package extra firm tofu, drained and crumbled
¾cup shredded unsweetened coconut
1tablespoon toasted sesame oil
4scallions, trimmed and thinly sliced
4makrut lime leaves, finely sliced (optional)
Kosher salt (such as Diamond Crystal)
Neutral oil, such as vegetable or grapeseed
5ounces lettuce leaves, such as Romaine or butterhead
1lime or lemon, cut into 4 wedges
Handful of mint or cilantro leaves (or both)
1long red chile, finely sliced

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, mix together the rice, curry paste, soy sauce or tamari, tofu, coconut, sesame oil, scallions and makrut lime leaves (if using). Once it’s combined, taste and if it needs more seasoning, add more curry paste or a pinch or two of salt, to your liking.
Step 2
Heat a large (12-inch) well-seasoned cast iron or nonstick skillet on medium high for about 2 minutes. Add 2 tablespoons of neutral oil and add half the rice mixture, pressing down firmly with a spatula, and leave to cook for 4 to 5 minutes, until a golden crispy crust has formed on the bottom. Drizzle the top of the rice with a little neutral oil. Now, using a spatula, break rice into large pieces and flip over, cooking the other side of the rice for 3 to 5 minutes until crispy. When ready, remove the first batch of crispy rice from the pan and repeat with the remaining rice.
Step 3
To serve, add the rice to bowls and serve with lettuce, lime, herbs and red chile on the side.

Ratings

4 out of 5

1,229 user ratings

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Comments

Ks2 years ago

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!

Simple dish that can be simpler2 years ago

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!

Erin2 years ago

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!

HanTran1 week ago

Also use peanut oil, cast iron on high for at least 6 minutes, don't break up, slip under broiler with no added oil, 3-5 min, Bob's your uncle!

HanTran1 week ago

This is great, almost a no recipe recipe for fridge cleaning....and you can throw most anything in there, I added some Broccoli that I lightly steamed first, also did the suggestion of pressing down in skillet to crisp the bottom and then under the broiler to crisp the top (at which point I added the veg). Didn't have coconut, didn't miss it.

Jojo S2 weeks ago

Was excited to try. Easy enough but… meh. Ended up turning into a quasi masman curry. Added the coconut to the rice & backed on sheet in oven at 210c and still no “crisp” we live on a small island off the coast of Western Africa- always excited when we can find all the ingredients. Can’t love em all

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