Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice

• 1 12 teaspoons lime zest, grated or 10 dried kaffir lime leaves
• 1 14 cups coconut milk
• 2 34 cups water
• 1 teaspoon salt
• 1 12 cups jasmine rice (or basmati or other long grain)
• 23 cup cilantro, chopped
• 2 tablespoons cilantro, chopped for garnish
• 2 large garlic cloves
• 14 cup unsalted dry roasted peanuts
• 1 tablespoon fish sauce or 12 teaspoon salt
• 12 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)

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

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

Taken from www.food.com/recipe/thai-tofu-w-red-curry-sauce-over-coconut-scallion-rice-245589 (may not work)