Curry Tofu and Cashew Stir-Fry

A fragrant and flavorful vegetarian meal, this stir-fry features curry-spiced tofu, crisp broccoli and bell peppers, and crunchy cashews, served over fluffy rice.

Ingredients

• 1 block (14 oz / 400g) firm tofu, pressed and cubed
• 1 tbsp vegetable oil
• 1 tbsp curry powder
• Salt and pepper to taste
• 1 cup (185g) white or brown rice
• 2 cups (475ml) water
• 1/2 head of broccoli, cut into florets
• 1/2 red bell pepper, sliced
• 1/4 cup (35g) cashews
• 1 tbsp soy sauce
• Black sesame seeds, for garnish

Instructions

1. First, cook the rice. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until cooked.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook for 5-7 minutes until browned on all sides.
3. Season the tofu with curry powder, salt, and pepper, and toss to coat. Cook for another 2-3 minutes.
4. Add the broccoli florets and bell pepper to the skillet with the tofu. Cook for an additional 2-3 minutes until the vegetables are tender-crisp.
5. Drizzle with soy sauce and toss everything to combine.
6. Serve the curry tofu mixture over the cooked rice, and garnish with cashews and black sesame seeds.

Enjoy!