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 of salted water to a boil. Add jasmine rice, reduce heat, cover with a lid and 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 square in half horizontally and then cut diagonally into triangles. Remove and discard stems from kaffir lime leaves and finely chop leaves. Wash, zest and slice lime in half. Whisk together ½ cup (1 cup for 4 servings) water, brown sugar, yellow curry paste, garlic, spice blend and GF soy sauce together in a bowl. Open can of coconut milk.
Heat 2 tbsp (4 tbsp for 4 servings) oil in a large, wide saucepan over medium high heat. 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 curry paste mixture to the saucepan with kaffir lime leaves, lime zest and juice of half of the lime. Stir to mix. Add tofu, broccoli florets and bamboo shoots. Bring to simmer and cook until broccoli is bright green and tender. About 3-5 minutes.
Divide rice into serving bowls and spoon yellow curry over top. Squeeze remaining lime over the top. Enjoy!