ThaiTofu with Red Curry Sauce over Coconut-Scallion Rice

I made this for my friend Nate and he said it was very good but he has never had anything like it. I agreed. It is definitely the most unique and interesting thing I've ever cooked. It rocks the taste buds for sure!!

You need
10 kaffir lime leaves (The Asian Market will have these in the produce section)
1 1/4 cup (10 oz) of coconut milk
2 3/4 cups of water
1 tsp salt
1 1/2 cups of brown long grain rice (white is fine, but I always cook brown for the nutritional factor)
1 bunch of cilantro chopped
2 garlic cloves
1/4 cup dry roasted unsalted peanuts
1 tbsp Thai or Vietnamese fish oil (or 1/2 tsp salt)
1/4 c canola or corn oil
3 tbsp hot chili sauce
1 16 oz package of firm tofu, pressed and cut into 1/2 inch cubes (I get mine fresh from the asian market...I used 2 blocks for this recipe)
1/2 bunch broccoli cut into small pieces
1 cup minced scallions, both green and white parts

1. Soak the kaffir lime leaves in 1 quart of very hot water for 30 mins
2. Bring coconut milk, 2 1/4 cups of ater and 1 tsp salt to boil then add rice. Cook until it is ready (brown rice is about 40 mins)
3. Drain the lime leaves and cut into pea sized pieces. In a food processor or blender combine the lime leaves, 2/3 c chopped cilantro, garlic, and peanuts. Run until pulverized. Slowly add the fish sauce, 3 tbsp oil and chili sauce. Add more oil/chili paste if needed to make it more sauce like.

4. In a wok over high heat pour the rest of the oil. Add tofu and cook until golden brown on each sides. Transfer to a paper plate or papertowel when done.

5. Into the same wok, put the broccoli and 1/2 c of water. Cover and steam for about 2 minutes. Stir the lime/peanut paste in and cook for another minute. Add tofu and toss.

6. Stir the scallions into the rice.
Serve tofu/broccoli over a mound of coconut rice. Garnish with cilantro if you would like.

And ENJOY this intense meal!