Thai Tofu with Red Curry Sauce over Coconut Scallion Rice

From Andrea's Kitchen:

This is my ALL time favorite recipe:

1 1/2 tsp grated lime zest
1 1/4 c coconut milk (10 oz)
2 3/4 c water
1 tsp salt
1 1/2 c rice (I prefer jasmine, but basmati or regular long grain would work)
1 bunch cilnatro - coarsley chopped (2/3 c for the sauce and 2 tbs for garnish)
2 large garlic cloves - cut in half
1/4 c dry-roasted, unsalted peanuts
1 tbs fish sauce
1/4 c canola or corn oil (I never have either on hand and have always used olive oil)
3 tbs hot chile sauce or 2 tbs chile paste
1 16oz package firm tofu - patted dry and cut into 1/2 in cubes
1/2 bunch broccoli - cut into small pieces
1 c minced scallions - both green and white parts

1. Bring the coconut milk, 2 1/4 c water and 1 tsp salt to a boil, then add rice. Cover and reduce heat to lowest setting. Cook for about 25 minutes.

2. In a food processor or blender combine lime zest, cilantro, garlic cloves, and peanuts. Run the machine until the nuts and rind are pulverized. While the machine is running, add the fish sauce and 3 tbs oil, then add chile sauce or paste. transfer to a bowl.

3. In a hot non-stick skillet or wok, heat remaining oil (1 tbs). Add the tofu and cook until the pieces form a golden crust on the bottom. Flip and cook until a crust is formed on the other side. (To be honest, I never have enough patience for that and usually just make sure it is hot). Transfer the tofu to a plate.

4. Put the broccoli and remaining 1/2 cup water into the skillet. Cover and steam the broccoli for 2 minutes. Stir in lime/peanut paste and cook, stirring for 1 minute more. Add tofu and toss.

5. Stir scallions into the rice. Mound rice on plates and spoon tofu/sauce around it or over it. Sprinkle with cilantro for garnish and enjoy!!