Tofu with cashew

🥄Ingredients:
1 block (14 oz) firm tofu, drained and cubed
1 tbsp vegetable oil
1 tbsp curry powder
Salt and pepper, to taste
1 cup white or brown rice
2 cups water
1/2 head of broccoli, cut into florets
1/2 red bell pepper, sliced
1/4 cup cashews
1 tbsp soy sauce
black sesame seeds, for garnish

🥄Instructions:

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.

Add the curry powder, salt, and pepper to the skillet and toss to coat the tofu.

Cook for an additional 2-3 minutes until the tofu is coated in the curry powder.

In a separate pot, combine the rice and water and bring to a boil over high heat.

Reduce the heat to low, cover the pot, and simmer for 18-20 minutes until the rice is cooked.

While the rice is cooking, add the sliced red bell pepper and the broccoli florets to the skillet with the tofu and cook for an additional 2-3 minutes.

Drizzle the soy sauce over the mixture and toss to combine.

Serve the curry tofu mixture over the cooked rice.

Sprinkle with cashews and black sesame seeds.