Thai Stew over Brown Rice

2 T Toasted Sesame Oil
1 lb Extra Firm Tofu, diced
1 T Cumin
1 T Coriander
1 large Onion sliced into half moons
10 cloves Garlic, crushed
1/4 c Grated Ginger
1 large (around 2-3 cups) diced sweet potato (or white potato)
1 lb Broccoli Florets (or green beans)
2 Veggie Bouillon cubes
15 oz can Coconut Milk
Water (I usually fill the coconut milk can)
Braggs or Soy Sauce to taste
Siracha to taste (or another Chile-Garlic Sauce)
Juice of 1-2 limes
1 bunch Cilantro, washed well coarsely chopped
1 large Red Bell Pepper, diced

Over Med-Hi heat a Wok Pan or Deep Skillet and add the Oil, spices,
onion and garlic. Stir fry a bit then add the ginger and tofu and a
squirt of Braggs then cook for 5 more minutes. Add the bouillon,
coconut milk and water. Bring to a boil for around 3 minutes then turn
the heat down to medium and add the sweet potato and more water if
needed. It should just cover the potato mixture. Now, cover and bring
to a strong simmer for 30 minutes. When the potatoes are tender, add
the broccoli and cook until vibrant green. Turn heat off and stir in cilanto, lime juice and red pepper. Serve over cooked brown rice.

from: www.melomeals.blogsptot.com