Spicy Tofu with Basil over Vegetable Rice

Whisk together the 2/3 c water and 1 1/2 t turmeric. Add 2 cans coconut milk and up to 1 1/2c water. Then add brown rice bringing water to a boil.  Cook uncovered over high heat stirring occasionally for 9 minutes. Lower heat and simmer about 20 minutes uncovered until most of the liquid is gone. 

While rice is cooking Mince 1 t ginger and zest one lemon together.

Add ginger and lemon to the rice and cook an additional 10 minutes.

Sauté carrots and scallions in coconut oil for 5 minutes until they are soft. Set aside and add to rice once cooked.

Drain tofu.  Press between multiple layers of paper towel.  Cut tofu into cubes.  Heat 1t sesame oil in a skillet.  Add cubed tofu.  Cook for 10 minutes stirring frequently.  Season with salt and pepper. Cut one of the limes and drizzle the juice of one half of the lime over the tofu.  Set aside.

Mince the garlic.  Chop the shallots.  De-vain and de-seed and chop the jalapeño.  Add 3t of oil into the saucepan and stir fry for 1 minute.  Add in the soy sauce and brown sugar.

Add 1 cup of coconut milk and 1/2t turmeric to garlic mixture. Then drizzle other half of lime over the vegetable mix.

Return tofu mix to the pan and heat together for 10 minutes.

Season with pepper.  Chop up Mint leaves and basil and add.

Turn rice onto plate. Add tofu with vegetable sauce.  Garnish with shredded basil, mint, sesame seeds and chopped up de-vain and de-seeded jalapeño.