Rice, enough for 4 servings
Light coconut milk, enough to prepare rice
1 pound extra firm tofu, diced into bite-size pieces
1 cup panko (Japanese style bread crumbs)
2 tablespoonscurry powder
1/2 teaspoon ginger powder
1 1/2 teaspoons salt, or to taste
Egg replacer to equal 2 eggs
Oil for frying
Green onion, diced, or cilantro for garnish
1) Prepare rice according to package directions substituting coconut milk for water. Let cook while preparing the rest of the dish.
2) Mix egg replacer according to package and set aside in small bowl. Toss together panko, curry powder, ginger powder, and salt in a larger bowl and set it beside the egg replacer. Now you have an assembly line!
3) Pour enough oil into a medium skillet to coat the bottom with 1/4" to 1/2" of oil of your choice (I use safflower, but any light, high-heat oil will work) and heat to between 325 and 350 degrees Fahrenheit (too low and tofu will be soggy, too high and it will burn).
4) Start by preparing just a few cubes at a time to test out the oil. Roll the cubes in the egg replacer to coat, then toss in the panko to create a crust. Transfer to oil and fry on each side 1 to 2 minutes until light brown. Drain on paper towels.
5) Dish rice into bowls and top with fried tofu and either green onion or cilantro for color and an extra zip. Enjoy!
Source of recipe: One of my 'things to do with a can of coconut milk' recipes. Actually the only one currently.