THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE

Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice image

Provided by Chandra M

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 teaspoons lime zest, grated or 10 dried kaffir lime leaves
1 1/4 cups coconut milk
2 3/4 cups water
1 teaspoon salt
1 1/2 cups jasmine rice (or basmati or other long grain)
2/3 cup cilantro, chopped
2 tablespoons cilantro, chopped for garnish
2 large garlic cloves
1/4 cup unsalted dry roasted peanuts
1 tablespoon fish sauce or 1/2 teaspoon salt
1/2 cup canola oil (3 TBSP in sauce, remainder to fry tofu)
1 tablespoon chili sauce (such as sriracha, to taste)
1 (16 ounce) package firm tofu, cut in 1/2-inch cubes
2 cups broccoli, cut in small pieces
1 cup scallion, chopped (white & green parts)

Steps:

If using lime leaves (dried), soak in hot water for 30 minutes.
Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
Cover the pan and reduce heat to lowest setting.
Cook for 25 minutes.
Pan fry tofu until golden brown.
Drain on papertowel & set aside.
Chop lime leaves in small pieces.
In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
Run the machine in spurts.
With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
Transfer mixture to bowl.
Put broccoli and 1/2 cup water in pan.
Cover and steam for 2 minutes.
Add sauce, stir for 1 minute, then add tofu.
Stir scallions into rice.
Serve tofu curry over rice.