Directions

1. Heat one tbsp of the vegetable oil over medium-high heat in a medium saucepan. Add the garlic and cook for 1 minute or until soft. Add the rice and allow to toast lightly, about 2 minutes. Stir in the shredded coconut and red pepper flakes. Slowly stir in 3 cups water, 1/2 cup at a time until fully absorbed (this will take about 20 minutes). Add the coconut milk slowly (1/2 cup at a time) until fully absorbed. When the rice is soft and the consistency is creamy, stir in the lime juice and zest, 1/2 of the cilantro and 1/2 of the scallions (reserve the rest for garnish). Cover the risotto and keep over the lowest flame until ready to serve.
2. To prepare the shish kabobs, skewer the broccoli florets, tofu, and red peppers in whatever order you like on 6 wooden or metal skewers. Drizzle with a little soy sauce. Heat the remaining vegetable oil in a grill pan or a heavy skillet over high heat. Set the skewers in the hot pan and allow to cook for 2-3 minutes on each side.
3. To serve, divide the risotto between 2 plates and serve the skewers atop the risotto. Garnish with the remaining scallions and cilantro.