Wash the lime leaf and fold in half, removing the rib with a knife or kitchen shears. Cut up into pieces and add to your blender.

Peel the lime by hand or using a paring knife. Add to the blender.

Add all the other ingredients and blend several minutes until completely smooth, scraping down the sides as needed. Taste and add hot sauce (either thin hot sauce or Sriracha) if desired.

Make the pressed tofu satay following this recipe, or purchase pre-baked teriyaki tofu. Cut into cubes.

Rinse and drain the rice. Add 2-1/2 C. (590 ml) filtered water and bring to a boil in a medium saucepan over high heat with the lid on. Once it comes to a boil, turn down to a simmer and cook for 30 minutes. Turn off the heat and let it sit 15 minutes with the lid on. Don't lift the lid until it's completely done.

Wash the veggies. You're going to cut everything into bite-sized pieces. I like to cut the carrots lengthwise into matchsticks (a.k.a. julienned).

Separate the broccoli into bite-sized florets and steam it for several minutes until bright green, then rinse in cold water and drain well. You can also microwave the broccoli in a glass container with a small amount of water for 1-2 minutes until emerald green but still crisp. Rinse with cold water and drain well.

Cut the pepper into thin strips. I usually take one side off the pepper with my chef's knife and remove the rib and any seeds. Then I can cut it crosswise into thin sticks.

Remove both ends of the scallion (green onion) and slice it thinly.

Fluff the cooked rice with a fork and add the dressing (recipe below). Toss the rice with the dressing, adding just enough extra dressing as needed to lightly coat it. Add the veggies and tofu and toss well to coat. Taste again and add just a little more dressing. I usually have enough dressing left over to use on salad.