Thai-licious Rice, Veggie and Tofu Stir Fry

Our friend Steph created and entered this recipe into a contest, and has assured me it's fantastic :)  I've got it on the list of "things to try"!


Serves 8-10


For the baked tofu:

• 3 lbs tofu
• 1/2 cup low-fat coconut milk (get one 15 oz or so can of it, the rest will be used below)
• 2 Tablespoons low-sodium soy sauce
• 1 Teaspoon curry powder
• 1 Teaspoon freshly grated ginger

For the rice and veggie mix:

• 1 1/2 cups Brown rice
• 2 Tablespoons olive oil
• 2 Cups sliced yellow onion
• 1 Cup chopped carrots
• 2 Cups broccoli florets
• 2 Cups sliced peppers (use green, yellow, or red, or a little of each)
• 1 Can (16 oz) pineapple, no sugar added, drained and juice reserved
• 1 Cup (approx) low-fat coconut milk
• 2 Tablespoons low-sodium soy sauce
• 2 Teaspoon curry powder
• 2 Teaspoons freshly grated ginger
• 2 Tablespoons unsalted, chunky peanut butter
• Optional: peanuts

Instructions:

• Preheat oven to 375°F.
• Line a 13x9 baking sheet with parchment paper.
• Drain and press tofu to remove some of the moisture, then cube. In a medium bowl, combine tofu with coconut milk, soy sauce, curry, and ginger.Let sit for a few minutes, then pour bowl contents onto prepared baking sheet.Bake in oven for 30-45 minutes, or until slightly crispy and brown.
• Meanwhile, mix rice with 3 cups water in a soup pot.Bring to a simmer; cover, then simmer until the water is absorbed, about 30 minutes.
• Heat the olive oil in a large stir-fry pan or large skillet. Add the onion and carrots and sauté over medium heat until lightly browned.Add the broccoli, bell pepper, and pineapple and sauté for 5-10 minutes.
• When rice is cooked, add the stir fry mixture to the soup pot. Add the remaining coconut milk, reserved pineapple juice, the curry powder, soy sauce, peanut butter, and ginger. Stir gently, cooking for 5-10 minutes. Remove pot from burner.
• Remove tofu from oven and add promptly to the stir fry. Serve garnished with peanuts (optional).