This bowl will brighten any day with its glowing yellow hue and warming flavours. Pan-seared wedges of pressed tofu and still crisp broccoli florets in a delicious lime-scented coconut broth with Thai curry paste, garlic, bamboo shoots, onion, and a touch of brown sugar. Spooned generously over a bed of jasmine rice.
Bring 1 ½ (3 cups for 4 serving) cups salted water to a boil in a pot. Add jasmine rice to pot. Reduce heat and cover with a lid. Cook until grains are tender, about 12-15 minutes. Drain excess liquid if needed.
Drain tofu and pat dry with paper towel. Separate tofu pieces. Cut each tofu square horizontally in half, then cut diagonally into triangles. Remove and discard stems from kaffir lime leaves, then finely chop leaves. Wash, zest and slice lime in half.
Prepare Curry Mixture
Whisk together ½ cup (1 cup for 4 servings) water, brown sugar, yellow curry paste, garlic, spice blend and GF soy sauce in a bowl. Open can of coconut milk. Set aside for Step 5.
Heat 2 tbsp (4 tbsp for 4 servings) oil in a large, wide saucepan over medium-high. Fry tofu, turning as needed until both sides are golden. Transfer to a plate. Reduce heat to medium.
Prepare Curry Sauce
Add onions to saucepan and cook for 1-2 minutes. Add coconut milk and prepared curry mixture to saucepan. Add kaffir lime leaves, lime zest, and half of the lime juice. Stir to mix. Add tofu, broccoli florets and bamboo shoots. Bring to a simmer and cook until broccoli is bright green and tender, about 3-5 minutes.
Divide rice into serving bowls. Spoon yellow curry on top. Squeeze remaining lime on top. Enjoy!