Red Curried Tofu

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Red Curried Tofu

 

1 cup uncooked long-grain rice

1/2 tsp. salt

1 head broccoli, cut into chunks

1 tbsp. soy sauce

2 tsps. dark sesame oil

1 tbsp. honey

1/2 large red onion, sliced thinly

1/2 tsp. chile paste with garlic (I used black bean sauce with garlic and 1/4

tsp. cayenne pepper)

1 yellow bell pepper, sliced thinly

1 14 oz. can diced tomatoes, undrained

1 1/2 tsps. curry powder ( I may have put in 2 tsps.)

1 12 oz. package firm tofu, drained and cut into 1 " cubes

1 tsp. ground coriander

1/4 cup minced fresh cilantro

1/2 tsp. ground tumeric

1/4 cup chopped dry-roasted cashews

 

Cook the rice as you normally would.

Steam broccoli. Heat oil in a nonstick skillet and saute onion and bell pepper

until tender, about 4 minutes. Stir in curry, coriander, tumeric, and salt, cook

2 minutes. Add soy sauce, honey, chile paste, tomatoes/juice, and tofu. Bring to

a boil, reduce heat and simmer until heated through. Mix in the broccoli,

cashews, and cilantro. Serve over rice.

The only thing I'd change is that I'd probably marinate the tofu in some soy

sauce, fresh garlic, and sesame oil for a couple hours first... the inside of

the tofu was a little bland for me.