Using electric rice cooker or in a covered saucepan over stove top, cook rice in coconut milk over medium-low heat for 15-20 minutes until tender. In a large pot, cook onion in oil over medium heat for about 30 seconds. Add peppers, garlic and tofu; cook until tofu is golden, about 5 minutes. Mix in tomato paste and soy sauce. Add vegetable broth and bring to a gentle boil. Gradually add remaining ingredients, allowing heating time between ingredients. Simmer, covered, on medium-low heat for 15-20 minutes. Serve chili with coconut rice and scallions.