Rinse 1 cup of brown rice under cold water. In a medium saucepan, add the rinsed rice and 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 40 minutes, or until the rice is tender and water is absorbed.

While the rice is cooking, drain the firm tofu and pat it dry with paper towels, pressing gently to remove excess moisture. Cut the tofu into 1-inch cubes.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer and fry until they are golden brown on all sides, flipping occasionally, for about 8 minutes. Remove the tofu from the skillet and set aside.

In the same skillet, add another tablespoon of oil. Add the Thai green curry paste and stir-fry for about 1 minute until fragrant.

Add the coconut milk to the skillet and stir to combine with the curry paste. Bring to a simmer over medium heat.

Cut the broccoli into bite-sized florets, slice the bell pepper into thin strips, and julienne the carrot. Add these vegetables, along with the snap peas, into the simmering coconut milk. Stir to combine.

Cover the skillet and simmer the vegetables for 5-7 minutes, or until they are tender yet still crisp.

Return the tofu to the skillet, add 2 tablespoons of soy sauce or tamari, salt, and black pepper to taste. Stir to coat the tofu in the curry sauce.

Halve the lime and squeeze the juice over the curry in the skillet. Stir to combine and remove from heat.

Once the rice is cooked, fluff it with a fork. Serve the Thai green curry over the hot brown rice.