Spicy Ginger-Coconut Rice
May, 2007

Serves 2-4 / In this hearty, one-dish meal, spicy cayenne pepper and ginger combine with alkalinizing and satisfying ingredients: vegetables, coconut milk, almonds, and tofu. Ingredient tip: Canned coconut milk separates, forming a thick cream layer on top; mix well before using. Freeze leftover coconut milk for another use. Serving tip: Add more alkalinizing power by serving this rice on a bed of freshly steamed greens.

5 ounces extra-firm tofu, diced
1 tablespoon olive oil
1 small onion, diced
1 inch cube fresh ginger, minced
1 clove garlic, minced
1 small red bell pepper, diced
1/4 cup coconut milk
1 cup cooked brown rice
1/4 cup sliced almonds, lightly toasted
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper

1. In a saucepan or frying pan lightly coated with cooking spray, heat tofu over medium-high heat until liquid disappears and tofu lightly browns. Remove and set aside.
2. In the same pan, heat olive oil over medium heat until shimmering, about 2 minutes. Add onion, ginger, and garlic. Stir to coat. Cook, stirring occasionally, until onions become soft, about
5 minutes. Add bell pepper and sauté for 5 more minutes on medium heat or until peppers and onions are soft. Add coconut milk, stir, and
cook for 2 minutes. Add tofu, cooked rice, and almonds; stir and cook 2 more minutes.
3. Remove from heat. Add salt and cayenne pepper. Stir and serve.

PER SERVING (2): 395 cal, 53% fat cal, 24g fat, 8g sat fat, 0mg chol, 14g protein, 33g carb, 5g fiber, 301mg sodium