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Ingredients
- 1 c uncooked long-grain rice
- 1/2 tsp salt
- 1 head broccoli, cut into chunks
- 1 T soy sauce
- 2 tsp dark sesame oil
- 1 T 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
- 14 oz can diced tomatoes, undrained
- 1 1/2 tsp curry powder (I think I may have put in 2 tsp)
- 12 oz package firm tofu, drained and cut into 1" cubes
- 1 tsp ground coriander
- 1/4 c minced fresh cilantro
- 1/2 tsp ground tumeric
- 1/4 c chopped dry-roasted cashews
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Directions
Steam/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.
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