STIR-FRIED CURRIED TOFU WITH COCONUT GREEN RICE AND CASHEWS Vegan

Tender tofu, brightly colored vegetables and hot rice are coated with a bright green sauce of cilantro leaves pureed with creamy coconut milk, flavored with pungent fresh ginger and jalapeño and topped with a crunchy halo of chopped roasted cashews.

Cook Time: 25 minutes
Serves: 4

1	block (16 ounces) medium or firm tofu, drained
1½	cups basmati or jasmine rice
	Coarse salt
1	cup regular or light coconut milk
1	cup packed fresh cilantro, including tender stems
2	teaspoons chopped seeded jalapeño or serrano pepper, or more to taste
4	teaspoons chopped peeled fresh ginger
2	garlic cloves, grated
1	tablespoon fresh lime juice
2	tablespoons extra-virgin olive oil
1	large red bell pepper, diced (½ inch), about 1 cup
½	cup diagonally sliced (½ inch) scallions (white and green parts)
1	tablespoon Madras curry powder
1	bag (5–6 ounces) baby spinach, rinsed and drained (about 5 cups lightly packed)
6	tablespoons chopped fresh cilantro
¼	cup coarsely chopped roasted cashews, preferably unsalted

1. Slice the block of tofu into six ½-inch-thick slices. Arrange the slices on a folded dish towel, cover with a second folded towel and press down gently but firmly with the palm of your hand for 30 seconds to remove the excess moisture. Cut the slices into ½-inch cubes. Set aside.
2. Cook the rice in boiling salted water following the directions on the rice package. I prefer to use a 10-inch or large skillet for even cooking. Cover to keep warm.
3. Meanwhile, combine the coconut milk, cilantro, jalapeño, 1 teaspoon of the ginger, half of the garlic, the lime juice and ½ teaspoon salt in a blender and puree until smooth. Leave the sauce in the blender until ready to use.
4. Heat a wok or large skillet over high heat until it is hot enough to sizzle and evaporate a drop of water. Add the oil. When the oil is hot enough to sizzle a piece of tofu, add the tofu. Cook, adjusting the heat as needed to keep the oil sizzling hot and turning the tofu with a spatula or tongs, until golden, about 6 minutes.
5. Add the red bell pepper, scallions, curry powder, the remaining 3 teaspoons ginger and the remaining garlic. Cook, stirring gently with a spatula, for 2 minutes. Add the spinach, 2 tablespoons of the cilantro and half of the sauce to the pan and cook, stirring, until blended and the spinach starts to wilt, 1 to 2 minutes.
6. Uncover the hot cooked rice and drizzle the remaining sauce on top. Toss once or twice with a fork. Divide the rice among four bowls and spoon the vegetable and tofu mixture on top, dividing evenly. Sprinkle each bowl with about 1 tablespoon each cashews and cilantro.

Shortcuts
Instead of cooking rice, use the convenient pouches of microwaveable rice found in the frozen-foods section in many supermarkets.

Substitutions
Instead of garnishing the dish with cashews, use unsweetened flaked coconut (available in bulk in most health food stores), toasted and sprinkled on top with the cilantro.

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Make a Meal

Serve with a crisp salad of chopped napa cabbage tossed with chopped fresh pineapple and Japanese Rice Vinaigrette with Ginger ([>]), sprinkled with black sesame seeds.

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