Tofu And Vegetable Curry With Rice

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1 cup long-grain white rice

2 tablespoons canola oil

1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes

4 carrots, cut into 3/4-inch pieces

1 onion, thinly sliced

1 tablespoon grated fresh ginger

2 tablespoons 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

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