Red Curry with Rice

It's summer--I think.  We'll be grilling soon.  But the good thing is that school is out and I can post and cook.
Tonight we're having Red Curry over rice--it's thai inspired.

Since we have brown rice in the house, I'll put that in the rice cooker.  The Curry recipe is a variation of Rip Essylstein's from Engine 9 cookbook.

Red Vegetable Curry
1 lb extra firm tofu – cube sprinkle with braggs broil on sprayed sheet  (to broil tofu - put under broiler for 5 minutes.  Turn cubes over and broil another 2-7 minutes on a lower rack so it doesn't burn.)
1 tbl red curry paste
16-24 ounces vegetable stock
1 onion
3 carrots
2 cups snow peas (this time I'm using fresh snap peas and green beans from the farmer's market)
Other assorted veggies  (broccoli or whatever you have in the garden is good. Our favorite thai restaurant adds fresh pumpkin)
2 tbl tamari
1 tbl molasses
1 cup plain soymilk/ricemilk or half lowfat coconut milk/half soymilk  (or all coconut milk if you're not watching calories)
Juice of 1 lime

Brown rice

Garnish cilantro and green onions


Instructions:
Stir fry paste with some stock in a wok.
Add veggies (I add them in stages slower cooking first and those that need less cooking last)
Add stock w/ cornstarch and tofu
Add tamari/molasses mix
Add milk and lime

The curry will be somewhat watery (you can add less stock if you want it thicker or more if you want more "sauce".