Thai Tofu W Red Curry Sauce Over Coconut Scallion Rice

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I got this from a friend who adapted it from vegetarian planet cookbook. the rice is especially good the next day.

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Steps

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If using lime leaves , soak in hot water for 30 minutes.

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Bring coconut milk , 2 1 / 2 cups water , 1 tsp salt to a boil , then add rice.

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Cover the pan and reduce heat to lowest setting.

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Cook for 25 minutes.

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Pan fry tofu until golden brown.

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Drain on papertowel & set aside.

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Chop lime leaves in small pieces.

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In a food processor or blender , combine lime rind / leaves , 2 / 3 cup cilantro , garlic , & peanuts.

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Run the machine in spurts.

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With the machine running , add the fish sauce & 3 tbsp oil , then the chili sauce.

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Transfer mixture to bowl.

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Put broccoli and 1 / 2 cup water in pan.

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Cover and steam for 2 minutes.

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Add sauce , stir for 1 minute , then add tofu.

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Stir scallions into rice.

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Serve tofu curry over rice.

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Ingredients

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lime zest, coconut milk, water, salt, jasmine rice, cilantro, garlic cloves, unsalted dry roasted peanuts, fish sauce, canola oil, chili sauce, firm tofu, broccoli, scallion