Thai-tastic!

After we made the curried lentil dip with a scant 1/4 cup coconut milk, I was on a hunt for a recipe to use up the rest of it. And I found the perfect recipe! Thai Tofu with Red Curry Sauce over Coconut-Scallion Rice was my first attempt at making curry at home that I truly felt successful at at the end. The flavors are so superb that it's worth the minimal effort to make your own curry. All I can say is that the next time you are in the mood for Thai, try this before heading out to your favorite Thai restaurant.


Thai Tofu with Red Curry Sauce over Coconut-Scallion Rice (Vegetarian Planet, Didi Emmons)

If you opt for the lime rind instead of the kaffir lime leaves, you are actually making your life a lot easier. Not only do you not have to find the lime leaves, but you cut out a few steps in the recipe, saving you time and effort (and I don't think a lot of taste).

10 dried kaffir lime leaves (available in Asian markets), or 1 1/2 tsp. grated lime rind
1 1/4 cups (10 oz.) coconut milk
2 3/4 cups water
1 tsp. salt
1 1/2 cups jasmine, basmati, or regular long-grain white rice
1 bunch cilantro, coarsely chopped (you'll need 2/3 cup for the sauce and 2 Tbs. for garnish)
2 large garlic cloves, cut in half
1/4 cup dry-roasted, unsalted peanuts
1 Tbs. Thai or Vietnamese fish sauce, or 1/2 tsp. salt
1/4 cup canola or corn oil
3 Tbs. hot chile sauce, or 2 Tbs. chile paste
1 16-oz. package firm tofu, patted dry and cut into 1/2-inch cubes
1/2 bunch broccoli, cut into small pieces (about 4 cups)
1 cup minced scallions, both green and white parts

1. Soak the kaffir lime leaves in 1 quart very hot water for 30 minutes.
2. While the leaves soak, bring the coconut milk, 2 1/4 cups of the water, and the 1 tsp. salt to a boil, then add the rice. Cover the pan, and reduce the heat to the lowest setting. Let the rice cook, covered, for 25 minutes.
3. Drain the lime leaves, and, with a very sharp knife, chop them into pea-sized pieces. In a food processor or blender, combine the lime leaves (or lime rind), 2/3 cup chopped cilantro, the garlic cloves, and the peanuts. Run the machine in spurts until the lime leaves are pulverized, pushing them down with a rubber spatula if necessary. Slowly, with the machine running, add the fish sauce (or 1/2 tsp. salt) and 3 Tbs. of the oil, then add the chile sauce or paste. Transfer the mixture to a small bowl.
4. In a wok or a non-stick skillet, over high heat, pour the remaining 1 Tbs. 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.
5. Into the same wok or skillet, put the broccoli and the remaining 1/2 cup water. Cover, and steam the broccoli for 2 minutes. Stir in the lime-peanut sauce, and cook, stirring, for 1 minute more. Add the tofu, and toss.
6. Stir the scallions into the rice. Mound the rice on plates, and spoon the tofu and sauce around it. Sprinkle with 2 Tbs. chopped cilantro, and serve. (Serves 4)