Recipe by Sara Forte
Start to Finish: 35 minutes
2 tbsp. coconut oil
2 cups shredded cabbage
4 carrots, peeled and thinly sliced
1 red onion, chopped
2 cups cooked basmati rice, cooled
1 package (14 oz.) soft tofu, drained
1 tbsp. plus 1 tsp. grated peeled fresh ginger
1 tbsp. plus 1 tsp. Thai green curry paste
2 tbsp. fresh lime juice
1 cup toasted unsweetened coconut flakes, for garnish
1/2 cup torn fresh basil, for garnish
1. In a large wok or skillet, heat the oil over medium. Add the cabbage, carrots, and onion; season with salt and pepper. Cook, stirring occasionally, until the cabbage is browned in spots, about 3 minutes. Add the rice. Cook, pressing the vegetables and rice into an even layer, until crisp on the bottom and browned in spots, about 5 minutes.
2. Meanwhile, in a blender or food processor, puree the tofu, ginger, and curry paste. Pour into a small saucepan. Cook over medium heat until heated through, about 2 minutes. Off heat, stir in the lime juice; season with salt.
3. Divide the sauce among 4 shallow bowls. Top with the fried rice and garnish with the coconut and basil.