Curried Rice, Tofu, and Vegetables

Recipe Ingredients

1/4 cup	59ml	Oil
1 lb	454g / 16oz	Tofu - cut into 3/4 inch cubes and patted very dry
3 tablespoons	45ml	Butter
1		Red bell pepper - cored and diced into 1/2 inch dice
12 oz	340g	Sliced mushrooms
1 1/2 teaspoons	7.5ml	Turmeric
2 teaspoons	10ml	Ground cumin
1 1/2 teaspoons	7.5ml	Ground coriander
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Salt
3 cups	711ml	Cooked cold water - up to /2 - 4
1 1/2 cups	355ml	Frozen peas - thawed
2 tablespoons	30ml	Soy sauce

Recipe Instructions

Heat the oil in a large skillet over medium heat until it is hot but not smoking. Add the tofu and try until it is golden, tossing often. Set aside on a platter. Put 2 tablespoons of the butter in the skillet and when melted add the red pepper and mushrooms. Saute for 10 minutes, or until the peppers are tender and the mushrooms are brown. Add all of the spices and the salt, toss to blend well, and cook 1 minute. Reduce the heat to medium and add the cold rice, peas, and tofu. Toss until well mixed, then add the soy sauce and toss again. Cook,tossing often, for 5-10 minutes, or until the mixture is piping hot. Just before serving cut the remaining tablespoon of butter into bits and add. Toss again and serve.

Serves 4

Serve with Banana Raita

Source:
www.healthwell.com

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