1/4 cup unsweetened shredded coconut
1 3/4 cups water
1 teaspoon salt
1 cup jasmine or basmati rice
1 cup (packed) coarsely chopped fresh cilantro
3/4 cup unsweetened light coconut milk
4 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
2 large garlic cloves, minced
2 tablespoons vegetable oil
16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
1/2 cup thinly sliced green onions
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
1 cup whole small cherry tomatoes
2 tablespoons chopped peanuts
Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.
Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree and coconut into rice. Set aside.
Heat oil in large nonstick skillet over high heat. Add tofu; stir-fry until golden, about 6 minutes. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper.
Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.