- 1 cup uncooked long-grain rice
- 2 teaspoons dark sesame oil
- 2 and 1/2 cups vertically sliced red onion
- 1 cup yellow bell pepper strips
- 1 and 1/2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon agave nectar
- 1/2 teaspoon chile paste with garlic
- 1 (14.5-ounce) undrained can no-salt-added diced tomatoes
- 12 ounces lite firm tofu
- 1/4 cup minced fresh cilantro
- 1/4 cup chopped dry-roasted cashews
2. Drain the tofu and cut into 1-inch cubes. Add to the pan, along with the soy sauce, agave, chile paste, and canned tomatoes. Bring to a boil; reduce heat and simmer for 2 minutes.
3. Meanwhile, prepare the rice according to package directions. Spoon 1/2 cup rice onto each of 4 plates, and top each serving with 1 and 1/4 cups tofu mixture.
4. Sprinkle each serving with 1 tablespoon cilantro and 1 tablespoon cashews.
4 servings (1 and 1/4 cups tofu mixture, 1/2 cup rice, 1 tablespoon cilantro, 1 tablespoon cashews), Calories 292
A bite of curried tofu alone is delightful. Add in the tomatoes, rice, cashews, and spices, and that bite becomes awesome. I would simply leave out the yellow bell pepper next time, and would use about half as much onion, but with those changes this might rapidly veer towards a "5." The fresh cilantro on top is so much more than a garnish - a perfect foil to the spiciness of the sauce.