Mostly Green Curry Veggies and Tofu over Coconut Jasmine Rice

• 1/2 cups vegetable stock for the chicken stock or broth
• 1 14-ounce container firm tofu, cut into 1/2-to 2-inch pieces, patted dry, for the chicken

1. Prepare the tofu in the same way as the chicken in the master recipe, #40, browning it thoroughly on both sides.
2. Remove the browned tofu from the pan and reserve.
3. Follow the master recipe instructions for the veggies and liquids.
4. When you are ready to add the lime juice and zest, add the reserved tofu back to the pan to warm it through.
5. Serve over the coconut jasmine rice.
6. Hold on there!
7. Before you tell me you cant make this because your grocery store doesnt carry coconut milk, I have a solution ready for you!
8. For the coconut milk, in a small pot combine 1 1/2 cups sweetened shredded coconut with 1 1/2 cups chicken stock and bring it to a simmer.
9. When it is time for adding the coconut milk, add this mixture and simply omit the 1/2 cup of chicken stock that you would have added if you had coconut milk.

vegetable stock, firm tofu

Taken from www.epicurious.com/recipes/food/views/mostly-green-curry-veggies-and-tofu-over-coconut-jasmine-rice-374252 (may not work)