Vegetable Tofu Coconut Curry

Bring the Jasmine Rice (4 oz) 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 oz) . Finely chop the ginger and the Garlic (3 cloves) ; set aside.

Remove the Extra Firm Tofu (8 oz) 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 tsp) and Ground Black Pepper (1/4 tsp) .

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 oz) 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 Tbsp) 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 tsp) , Kosher Salt (1 tsp) , Curry Powder (1 tsp) , Sambal (1 tsp) , Brown Sugar (1 Tbsp) , Dried Chili Pepper (1) , ginger and garlic and cook for 1 minute.

Add bell pepper, green beans, bamboo shoots and Broccoli Florets (2 oz) and cook for an additional minute.