Thai-inspired rice dish with crispy tofu, galangal, and kaffir lime leaves.
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Toss the tofu cubes in cornstarch and a pinch of salt until evenly coated.
Heat oil in a large heavy-bottomed pot and fry the tofu until golden and crispy on all sides, then remove and set aside.
In the same pot, sauté the sliced shallots, minced lemongrass, and galangal until fragrant and the shallots are translucent.
Stir in the red curry paste and cook for 1 minute before adding the soaked and drained rice, stirring to coat every grain in the oil and paste.
Pour in the coconut milk and vegetable broth, then add the kaffir lime leaves and bring the mixture to a gentle boil.
Reduce heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is fully absorbed.
Turn off the heat and let the rice sit covered for 10 minutes to steam, then gently fold in the crispy tofu and fresh cilantro.
Fluff with a fork and serve hot, ensuring you remove the galangal slices and lime leaves if desired.
