Soy Glazed Tofu with Crisp Rice

 This is also from "keepers".  It was really great!  The tofu fried up crisp very nicely.

Creamy coconut rice with chili lime vegetables

 We've made this twice now.  Very delicious!  Definitely a keeper.  It's from the Smitten kitchen book, "Keepers".

The first time we used roast broccoli which had a nice charred dark flavor that contrasted with the lime.  Second time we included brussel sprouts which were nice.  Both times David blistered some red bell pepper strips and added some simple boiled shrimp cut into pieces.

As I recall the recipe as written is too salty.  I think we halved the salt the second time and it was perfect.