Spicy Stir-Fried Tofu with Coconut Rice

  1 tbs. Asian sesame oil
  1 sm. onion, finely diced (1/2 cup)
  1 tbs. minced fresh ginger
  1 sm. clove garlic, minced
  1/4 tsp. turmeric
  1.3/4 cups uncooked basmati rice
  15-oz. can low-fat coconut milk
  1/2 tsp. grated lime peel
  1/2 tsp. salt

  20 oz. extra-firm tofu, well drained and cut into 1/2 inch cubes
  1 tbs. ground coriander
  1 tbs. ground cumin
  2 tsp. granulated sugar
  1 tsp. salt
  1/2 tsp. paprika
  1/4 tsp. cayenne
  2 tbs. peanut oil
  4 scallions, white and light green parts coarsely chopped
  2 tbs. fresh lime juice
  1/4 c. chopped fresh cilantro

  Rice: In a 3-qt. saucepan, heat oil over medium-low heat. Add onion, ginger, garlic
  and turmeric and cook, stirring often, for 8 minutes. Add rice to
  saucepan, stirring to coat. Add coconut milk, 2 cups water, lime peel
  and salt. Increase heat and bring to a boil. Reduce heat to low, cover
  and cook until rice is tender, stirring twice during cooking, 15 to 18 min.
  Remove from heat and let stand, covered, while you prepare tofu. Don't
  worry if mixture looks wet-liquid will be absorbed by the time your're ready
  to serve.

  In large bowl, combine tofu, coriander, cumin, sugar, salt paprika and cayenne.
  Using rubber spatula, toss gently to coat. In wok or large skillet, heat oil over
  medium-high heat. Add tofu and stir-fry until crispy and golden, 5 to 7 min. Add
  scallions and stir-fry until just wilted, 1 to 2 min. Stir in lime juice.

  Divide Coconut rice among plated and spoon tofu mixture on top. Garnish with
  cilantro and serve hot.