1 pound firm tofu, pressed 15-20 minutes
1 bunch broccoli, cut and use florets
1/2 cup basmati rice (or more for 2 people)
1/4-1/2 cup brown rice flour
7 tablespoons soy sauce
1/2 cup water
1 teaspoon freshly grated ginger
3-4 cloves garlic, grated
1/2 teaspoon curry powder
1/4 teaspoon cayenne
3-4 turns of pepper mill
1/4 cup olive oil (or other low-sat-fat oil, non-smoking would be nice)
1 tablespoon sesame oil
Place pressed tofu in bowl, pour marinade and squeeze 1/4 lime over top, let marinate 10 minutes. After 10 minutes, scrape grated bits from top of tofu, turn over to let other side marinate, replace grated bits and squeeze 1/4 lime over top. Let sit another 10 minutes.
Meanwhile, steam broccoli, start rice.
Put rice flour on a flat plate, a couple minutes before tofu is done marinating, place oils in wok and heat medium-high. Cut tofu into 7-8 steaks, then one at a time coat all sides with rice flour and place in oil (fry 2-3 at a time). Fry both sides, then place on paper-towel-lined plate to drain, squeeze an 1/8 lime over freshly fried tofu. Repeat until all are done.
While frying, start heating marinade in pot, and when tofu is done, pour 1/3 of marinade into wok, toss in broccoli, stir around for 30 seconds.
Arrange tofu on plate, lay bed of rice with broccoli on top, pour marinade over all. Serve and enjoy!