Huli Huli Tofu & Coconut Lime Rice

Currently I'm working on a menu for a Tiki- Tacular a Hawaiian night that  Sprout & Bean is doing in a couple of weeks. I decided to play around with the huli huli chicken recipe that is apparently quite popular at a luau and use tofu instead. I'm pretty happy with it, and the coconut lime rice is a perfect accompaniment.

Coconut Lime Rice

Ingredients

2 cups jasmine rice

1/2 can coconut milk

1 1/2 cups water

zest of a lime and juice

1 tablespoon Thai seasoning paste

coriander to garnish

vegetable oil

Method

I cheated and used the rice cooker, putting all the ingredients in and letting it cook away while I did the tofu. Rice cookers use the absorption method of cooking rice, so if you do this on the stove top keep a close eye on it so it doesn't dry out and catch.

Once the rice was cooked I stirred through a little oil and separated the grains with a fork, and adjusted the seasoning, adding a little bit more paste. I then squeezed a little more lime juice over the top with coriander to garnish. This made about 4 generous servings.

Huli Huli Tofu

1 block of tofu, cut into thick strips or triangles

1/3 cup soy sauce

1/3 cup pineapple juice

piece of ginger crushed

1 garlic clove crushed

a little bit of chilli paste to taste

sesame oil

1 tablespoon brown sugar

vegetable oil for frying

Put all ingredients except tofu into a bowl and make a slurry. Marinate the tofu for a few hours or overnight in the fridge. Fry until sticky and golden on each side, and keep warm in oven, covered until ready to serve. 

I can't account for the authenticity of the huli huli sauce, but it's pretty good!