Bring the Jasmine Rice (4 ounce) and Water (1 cup) to a boil in a small sauce pot over medium-high heat. Stir and reduce heat to low. Cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
Peel the Fresh Ginger (0.5 ounce). Finely chop the ginger and the Garlic (3 clove); set aside.
Remove the Extra Firm Tofu (7.75 ounce) from the package and place on a plate. Place another plate on top of the tofu and gently press down to
release some of the water.
Pat dry the tofu with paper towels and then cut into 1/2 inch cubes. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Remove the stem, pith and seeds from the Red Bell Pepper (1) and cut into 1/2 inch dice; hold. Cut the Green Beans (3 ounce) into 1-inch slices on a bias; set aside. Roughly chop half of the Bamboo Shoots (1/2 can) and set aside.
Add Canola Oil (1 tablespoon) to a large sauté pan or wok over medium-high heat. When hot, add the tofu and sear on all sides, about 4 minutes. Transfer the tofu to a plate; hold.
To same hot pan, add only 1/4 cup of the Coconut Milk (1 can), Ground Turmeric (1 teaspoon), Kosher Salt (1 teaspoon), Curry Powder (1 teaspoon), Sambal (1 teaspoon), Brown Sugar (1 tablespoon), Dried Chili Pepper (1), ginger and garlic and cook for 1 minute.
Add bell pepper, green beans, bamboo shoots and Broccoli Florets (2 ounce) and cook for an additional minute.
Add the remaining coconut milk and return the tofu to the pan, reduce the heat to medium, cover and simmer for 4 to 5 minutes.
Divide the rice between two bowls and top with the Vegetable Tofu Coconut Curry. Serve and enjoy!