Curried Tofu
Recipe adapted from Forks Over Knives
  • 1/2cup brown ricerinsed & drained (~ 2 cups cooked)
  • 2 heads baby bok choycut into 1-inch pieces
  • 2 scallions(white and green parts) finely chopped
  • 3 cloves garlicminced
  • 1/2tablespoon Fresh Gingergrated
  • 114-oz packaged extra-firm tofudrained & cut into 1-inch-thick strips
  • 3tablespoons tomatoe paste
  • 1 1/2teaspoon cornstarch
  • 1 tablespoon tamari
  • 2teaspoons curry powder
  • 1/2 teaspoon Srirachaor to taste
  • 2 oz frozen green peas~1/2 cup
  • Sea Saltto taste
  • freshly ground black pepperto taste
  • 1tablespoon fresh cilantrofinely chopped
  1. 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
  2. Cut bok choy, chop scallions, mince garlic, and grate ginger.
  3. 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.
  4. 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.
  5. Chop cilantro and scatter over tofu. Serve hot over brown rice.
Recipe Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.