Our “other Daughter in-law” sang at Blossom Sunday with the Cleveland Orchestra Chorus. Normally we would have had a picnic at Blossom but we had quite a bit to do at home so we did a quick stir fry and what has become one of our new favorites coconut rice. The stir fry was with extra firm tofu, sugar snap peas, yellow squash, garlic, and onions. I slice the tofu and put it on paper towels and paper towels on top and then a plate on top of that to remove as much moisture as possible. After about 20 minutes I cube the slices and the stir fry was with a thai garlic chili sauce with soy, oyster sauce, chicken broth and a small amount of corn starch to thicken it.
I had started the coconut rice in our rice cooker earlier and it finished right on time to be served. The rice is just divine and does not have to be made with a rice cooker the link is to a rice cooker recipe but a standard one is listed as well. The taste and texture of this rice is great and we will be making this again!