114-ozpackaged extra-firm tofudrained & cut into 1-inch-thick strips
1/2 teaspoonSrirachaor to taste
2 ozfrozen green peas~1/2 cup
Sea Saltto taste
freshly ground black pepperto taste
1tablespoonfresh cilantrofinely chopped
Bring rice and 1 cup of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork
Cut bok choy, chop scallions, mince garlic, and grate ginger.
Drain and cut tofu then pat dry. Place tofu on a nonstick skillet and cook over medium-high, turning occasionally, until golden on all sides, 5 to 7 minutes.
Meanwhile, combine 1 cup of water, tomato paste, arrowroot, soy sauce, curry powder, and Sriracha (if using) in a bowl and mix well. Add mixture and peas to tofu and cook until sauce thickens, 2 to 3 minutes. Taste and adjust seasoning.
Sauté bok choy, scallions, ginger, and garlic in a saucepan over medium heat, stirring frequently, until bok choy has wilted, 5 to 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking to pan. Add rice, season with salt and pepper to taste, and mix well.
Chop cilantro and scatter over tofu. Serve hot over brown rice.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.