6 SERVINGS LACTO Fragrant coconut rice is a wonderful counterpoint to the hot and spicy tofu mixture. Its best to stir-fry in a wok, but in a pinch you can use a large 12-inch skillet. RICE: In 3-quart saucepan, heat oil over medium-low heat. Add onion, ginger, garlic and turmeric and cook, stirring often, for 8 minutes. Add rice to saucepan, stirring to coat. Add coconut milk, 2 cups water, lime peel and salt. Increase heat and bring to a boil. Reduce heat to low, cover and cook until rice is tender, stirring twice during cooking, 15 to 18 minutes. Remove from heat and let stand, covered, while you prepare tofu. Dont worry if mixture looks wet-liquid will be absorbed by the time youre ready to serve. In large bowl, combine tofu, coriander, cumin, sugar, salt, paprika and cayenne. Using rubber spatula, toss gently to coat. In wok or large skillet, heat oil over medium-high heat. Add tofu and stir-fry until crispy and golden, 5 to 7 minutes. Add scallions and stir-fry until just wilted, 1 to 2 minutes. Stir in lime juice. Divide coconut rice among plates and spoon tofu mixture on top. Garnish with cilantro and serve hot. Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison ( Broadway Books 1997). PER SERVING: 418 CAL.; 20G PROT.; 21G TOTAL FAT (4G SAT. FAT); 44G CARB.; 0 CHOL.; 589MG SOD.; 1 G FIBER By Kathleen on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 56