Oxmoor House JANUARY 2006
Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 1-inch cubes. Set aside.
. Cook rice according to package directions, using 1/4 teaspoon salt and omitting fat. Stir in lime rind. Remove from heat; keep warm.
. Combine broth and next 3 ingredients in a small bowl; stir with a whisk until well blended. Set aside.
. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu and remaining 1/4 teaspoon salt; stir-fry 7 minutes or until golden brown. Place in a large bowl; keep warm.
. Heat 1/2 teaspoon oil in pan over medium-high heat. Add carrot and onion; stir-fry 4 minutes or until crisp-tender. Add to tofu; keep warm. Heat remaining 1/2 teaspoon oil in pan. Add bok choy and garlic; stir-fry 2 minutes or until crisp tender. Add broth mixture; cook 30 seconds or until thick, stirring constantly. Stir in tofu mixture. Sprinkle with peanuts. Serve over lime rice.
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