1 ¼ cups plus 2 tablespoons vegetable broth, divided
½ teaspoon salt
1 teaspoon lime zest
1 tablespoon lime juice
2 tablespoons chopped fresh basil
Garnishes: sliced red chilies, fresh basil leaves, microgreens (optional)
Place the tofu on a paper towel-lined cutting board or plate. Top with more paper towels. Place a heavy saucepan filled with cans on top of the paper towels and let stand 10 minutes. (This removes any excess moisture from the tofu.)
Cut the tofu crosswise into 6 slices. Place the tofu in a shallow dish. Pour the simmer sauce over the top and spread to coat all of the slices of tofu. Refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 400°F. Remove the tofu slices from the marinade to a parchment paper-lined baking sheet, reserving the marinade.
Whisk the coconut milk to combine the solids with the liquid. Remove ¼ cup coconut milk from the mixture and combine with the leftover marinade in a small saucepan. Set aside.
Bake the tofu for 15 minutes or until the pieces begin to brown.
While the tofu bakes, heat the vegetable oil in a medium saucepan over medium-high heat. Add the ginger and garlic and sauté 1 minute until fragrant. Add the rice and cook 30 seconds until the grains are coated with oil. Pour in the coconut milk, 1 ¼ cups vegetable broth, and salt. Bring to a boil. Cover, reduce the heat to low, and simmer 15 minutes or until the liquid is absorbed.
Fluff the rice with a fork, and stir in the lime zest, lime juice, and basil.
Add 2 tablespoons vegetable broth to the marinade-coconut milk mixture and simmer over medium-high heat until slightly thickened, about 3 minutes.
To serve, spoon the rice onto a serving platter. Top with the tofu slices, drizzle with sauce, and garnish as desired.
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