Baked Malaysian Tofu

This recipe is adapted from Vegan Dad. Adapted based on what I had on hand and my method of cooking, which differs a tiny bit.

This was DELICIOUS, just the right amount of spice for a toddler. I added some chile-garlic sauce to mine.

Malaysian Tofu, adapted from Vegan Dad:
1 lb firm tofu: 1.19
2 T canola oil: 0.07
1 onion, diced: 0.29
1/2 tsp turmeric: 0.05
1/4 c. shredded coconut: 0.25
3 cloves garlic, pressed: 0.15
1 inch ginger, grated: 0.10
1/2 jalapeno, minced: 0.03 (boy, these babies are cheap!)
2 T soy sauce: 0.15
1 can light coconut milk: 0.99
1 1/4 c. veggie stock: 0
juice of 1 lime: 0.17
1 T sugar: 0.02
1.5 T. white vinegar: 0.01
1/2 bunch cilantro: 0.25
2 small tomatoes: 0.30

Total: $4.02 for about 6 cups, $0.67 per cup. Serve over brown rice, at $0.10 per 3/4 cup cooked.

Total per serving: $0.77

Preheat oven to 400F.

Drain tofu. Place on a folded paper towel on a plate. Cover with another paper towel and plate, and put a heavy can or cup on top. Drain/press for 15 min. Dice into 3/4 inch cubes.

Heat 1 T oil in nonstick skillet. Fry tofu over medium heat until browned/yellowed on most sides. Add turmeric and stir. Add a small bit of broth and stir until it has evaporated, just to spread around the turmeric. Move the tofu to a plate. Cool the pan a bit and wipe dry.

Cook the coconut over medium heat in a dry pan, stirring regularly until toasted. Add onions, ginger, jalapeno and garlic. Add another Tbsp of canola oil. Cook, stirring regularly until onions are soft, 7 min.

Add soy sauce and coconut milk. Stir well. Add broth, vinegar, sugar, lime juice and stir well.

Pour sauce into a baking dish with a cover. Drop in tofu (gently! it splashes! ouch!) Cover and bake for 25 min.

Meanwhile, put the brown rice in the rice cooker.

Remove cover. Stir. Cover and cook 25 more min. Remove cover and cook 10 more min.

Remove from oven. Add chopped cilantro and diced tomatoes. Let rest 10 min (not necessary, my family just wasn't ready to eat). Serve over rice. Add salt to taste.