Red Curry Coconut Smothered Tofu and Sesame Rice

This was originally meant to be a fish dish, but I knew right away that the sauce would go great on tofu.Fish was one of the hardest things for me to 'get rid of'. I honestly love salmon, but more importantly I love sushi. But in comes a recipe like this, with familiar flavors, and I am happy again.

Ingredients (serves 6):
2 teaspoons canola oil, divided
1 package of tofu, prepared (drained of water), sliced
1 cup chopped onion
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
1 tablespoon sugar
1 tablespoon soy sauce
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 tablespoon chopped fresh basil
2 teaspoons fresh lime juice

1 1/2 cups water
3/4 cup of basmati rice
2 cups of chopped bok choy
1 1/2 tblsp soy sauce
1 tblsp lime juice
1/2 tsp sugar
1 tsp sesame oil

1) Heat 1/2 of the oil in a large nonstick skillet over medium-high heat. Add prepared tofu to pan; cook 5 minutes on each side or until slightly browned. Remove tofu from pan; keep warm.
2) Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients. Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.
3) Cook water and rice in a medium sized saucepan (make sure to rinse rice slightly to remove excess starch). When rice comes to a boil, turn down to low heat. After about 10-15 minutes (or when a little water is left), add bok choy and simmer until rice is finished cooking. Add the final ingredients to the rice mixture.
4) Place a scoop of rice on a plate, and place a tofu cutlet on top. Pour 1/4 more cup of red curry mixture on top. Enjoy!