Rinse the jasmine rice under cold water. In a medium saucepan, combine the rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then cover, reduce the heat to low, and simmer for 12-15 minutes. Once cooked, remove from heat and let it stand covered for 5 minutes before fluffing with a fork.

While the rice is cooking, prepare the vegetables. Cut the bell pepper into thin strips, chop the broccoli into bite-sized florets, and slice the onion thinly. Trim the snap peas if necessary.

Cut the firm tofu into 2 cm (about 1 inch) cubes and pat them dry with paper towels to remove excess moisture.

In a large pan or wok, heat 2 tablespoons of oil over medium heat. Add the tofu cubes and fry until they are golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

In the same pan, add the sliced onion and sauté for 2-3 minutes until it becomes translucent. Add the red curry paste and cook for another minute, stirring continuously to prevent burning.

Pour in the coconut milk, stirring well to incorporate the curry paste evenly. Bring the mixture to a gentle simmer.

Add the bell pepper, broccoli, and snap peas to the curry. Stir to combine and cook for about 5-7 minutes, or until the vegetables are tender but still crisp.

Return the tofu to the pan, gently folding it into the curry sauce. Continue to cook for another 2-3 minutes to heat the tofu through.

Season the curry with salt and black pepper to taste. Squeeze the juice of half a lime into the curry and stir well.

Serve the Thai Red Curry over the cooked jasmine rice. Garnish with fresh cilantro and lime wedges.