Tofu and Vegetable Curry With Rice

INGREDIENTS

1 cup

long-grain white rice

2 tbsp

canola oil

1 14 ounce package

extra-firm tofu, drained and cut into 3/4-inch cubes

carrots, cut into 3/4-inch pieces

onion, thinly sliced

1 tbsp

grated fresh ginger

2 tbsp

Thai red curry paste

2 cups

low-sodium vegetable broth

1 cup

coconut milk

2 cups

frozen okra

1/2 cup

torn fresh basil leaves