Thai Tofu with Red Curry Sauce over Coconut-Scallion Rice (Vegan)

Didi Emmons – Vegetarian planet

1 ½ teaspoons grated lime rind (1 lime)
10 oz coconut milk (I use lite)
2 ¾ cup water, separated
1 teaspoon salt
1 ½ cups jasmine, basmati, or regular long-grain white rice (I used jasmine)
1 bunch cilantro, coursely chopped (2/3 cup)
2 large garlic cloves, cut in half
¼ cup dry-roasted, unsalted peanuts
½ teaspoon salt
¼ cup vegetable oil, separated
3 tablespoons hot chile sauce, or 2 tablespoons chile paste
1 16-ounce package extra firm tofu, patted dry and cut into cubes
½ bunch broccoli, cut into small pieces (about 4 cups)
1 cup minced scallions, both green and white parts

Let the tofu drain on paper towels.

Boil coconut milk, 2 ¼ cup water and 1 teaspoon salt and then add rice. Cover the pan and reduce the heat to the lowest setting. Let the rice cook, covered, for about 25 minutes. (Took less time for me.)

In a food processor or blender, combine the lime zest, cilantro, glarlic and peanuts. Run the machine in spurts until smooth. (For me the sauce didn’t become smooth until liquid was added.) Slowly, with the machine running, add the ½ teaspoon salt and 3 tablespoons of the oil, then add the chile sauce or paste. (I added a little water to make the sauce blend smoothly.) Set aside.

Fry the tofu until golden and crispy, in the remaining 1 tablespoon oil. Remove from heat and don’t wash skillet.

In same skillet, add the broccoli and remaining ½ cup water. Cover, and steam the broccoli for 2 minutes. Stir in the lime peanut paste, and cook, stirring for 1 minute more. Add the tofu, and toss.

Stir the scallions into the rice. Mound the rice on plates, and spoon the tofu and sauce around it.

Note, this didn’t look like 4 servings to me, but maybe I didn’t buy enough broccoli. I added onions, mushrooms and red pepper at the end. Also, be careful - sometimes the curry paste is very salty, so lower the salt you add. I used 1 tablespoon green chile paste (salty!) and 1 teaspoon red chile paste.