mostly green curry veggies and tofu over coconut jasmine rice

i lurve indian cuisine. it's a nice change of pace to be able to walk into a restaraunt and not have to ask questions about what the sauce contains or worry about someone sneaking beef tallow onto my plate somehow. indians {not to be confused with native americans} are vegetarian by culture. if you think tofu is bland, i dare you to try this recipe and not let your mind be changed. happy tasting!


courtesy of: rachael ray
serves: 4

- 1-1/2c vegetable stock
- 1 13-1/2oz can coconut milk
- 1c jasmine rice
- 3tbsp vegetable or canola oil
- 1 14-oz container firm tofu, cut into 1-2" pieces and patted dry
- salt and freshly ground pepper
- 1 green bell pepper, cored, seeded, and thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 large garlic cloves, chopped
- 1 small jalapeno pepper, cut in half and seeded
- 3" piece of fresh ginger, peeled and grated
- 2c broccoli florets
- zest and juice of 1 lime
- 1/4c fresh cilantro leaves, chopped
- 3 scallions, thinly sliced
- 1/2c fresh flat leaf parsley leaves
- 1c frozen peas
- hot sauce, to taste

1. in a sauce pot, combine 1c of the vegetable stock, 4 oz of the coconut milk, and the jasmine rice. bring to a simmer, cover, and cook for 15-18 min. turn the heat off and keep the rice covered until ready to serve.

2. while the coconut jasmine rice is cooking, preheat a large nonstick skillet over hi heat with about 2 tbsp of the veggie oil. season the tofu on all sides, about 3-4 minutes. remove the browned tofu to a place and reserve.

3. add the last tbsp of veggie oil to the pan. add the green bell peppers, onions, garlic, jalapeno, ginger, and broccoli florets. cook, stirring frequently, for 3-4 min or until the veggies start to wilt. to the skillet add the remaining coconut milk and 1/2c veggie stock. bring the mix to a boil, then reduce the heat and simmer for 4-5 min. add the tofu back to the pan and return to a simmer for another 2 min.

4. add the lime zest, lime juice, cilantro, scallions, parsley, and frozen peas. stir to thoroughly combine. simmer a minute or more to heat the peas, taste, and adjust the seasoning.l add more salt or some hot sauce, if you like heat. serve over the coconut jasmine rice.