Preparation
In a pot, bring to a boil 500 ml (2 cups) of water. Add the rice. Cover and cook for 12 to 15 minutes on low heat, until the water is completely absorbed. Remove from heat and let stand for 5 minutes before stirring with a fork.
Meanwhile, heat a little bit of olive oil in a pan on medium heat. Brown the tofu on all sides for 4 to 5 minutes while stirring.
Add the Haiku Coconut Milk and the curry paste. Salt, pepper and stir. Bring to a boil, and let simmer for 6 to 8 minutes on low heat.
Add the broccoli. Cook for another 3 to 4 minutes, until tender.
Divide the rice and the curry into 4 plates. Garnish with fresh coriander.
