Thai tofu with red curry sauce over coconut-scallion rice

The name seems to be long... but long will last the flavor of this dish!

Ingredients:

* 1/2 tsp. grated lime rind
* 1 1/4 cup (10 ounces) coconut milk
* 2 3/4 cups of water
* 1 1/2 cups jasmine, basmati, or regular long-grain white rice (I used brown rice instead)
* 1 bunch cilantro, chopped (1/3 cup for the sauce & 2TB for the garnish)
* 2 large garlic cloves, cut in half
* 1/4 cup dry-roasted, unsalted peanuts
* 1/4 canola or corn oil
* 3 TB hot (or mild depending on you) chile sauce, or 2 TB chile paste
* 1 16 oz. package firm tofu, dried and cut into cubes
* 1/2 bunch broccoli, cut into small pieces (about 4 cups)
* 1 cup minced scallions, both green and white parts

Directions:

Bring the coconut milk and 2 1/4 cups of the water, then add the rice. Cover the pan, and reduce the heat to the lowest setting. Let the rice cook, covered, for 25 minutes. Be aware you will need more time to cook brown rice. In a food processor or blender, combine the lime rind, 2/3 chopped cilantro, garlic cloves, and peanuts. Run the machine for a few seconds, adding the 3 TB of oil and the chile sauce or paste. Transfer the mixture to a small bowl.

Into a non-stick skillet, over high heat, pour the remaining 1 TB of oil. Add the tofu, and cook until the pieces form a golden crust on the bottom. Then turn them with a spatula, and let the tofu form more golden crust on the other side. Transfer the tofu to a plate.

Into the same skillet, put the broccoli and the remaining 1/2 cup water. Cover, and steam the broccoli for 2 minutes. Stir 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. Sprinkle with 2 TB chopped cilantro and serve.

Serves: 4