Spicy Tofu & Pepper Stir-Fry with Cilantro Rice.

  • 2 cups
    basmati rice
  • ½ cup
    cashews, roasted unsalted
  • 1 small bunch
    cilantro
  • 2 (340 g) pkgs
    extra firm tofu
  • 2
    red bell peppers
  • 1 medium
    red onion
  • 2
    yellow bell peppers
  •  
    chili-garlic sauce
  •  
    pure maple syrup
  •  
    salt
  •  
    soy sauce
  •  
    virgin coconut oil
  • 1
    Cut the tofu in half along the long side into two planks. Place the tofu between clean towels or paper towels and place a baking sheet with something heavy (like a skillet) on top to press out excess water. Set aside.
    2 (340 g) pkgs extra firm tofu
  • 2
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
    2 cups basmati rice
    1 tsp salt
    4 cup water
  • 3
    Wash and dry the fresh produce.
    2 red bell peppers
    2 yellow bell peppers
    1 small bunch cilantro
  • 4
    Remove the seeds and membrane from the peppers and cut into strips; place them in a medium bowl.
  • 5
    Once the water for the rice is boiling, reduce the heat to low, stir, and cover. Cook until the liquid is absorbed, 15 to 18 minutes. Remove from the heat and let the rice stand, covered, for 5 minutes.
  • 6
    Remove the root end from the onion, peel, and slice into thin half moons. Place them in the bowl with the peppers.
    1 medium red onion
  • 7
    Preheat a skillet over medium-high heat.
  • 8
    Meanwhile, large dice the tofu (cut into ¾-inch cubes).
  • 9
    Once the skillet is hot, add oil and swirl to coat the bottom. Add the tofu, and cook, stirring occasionally, until it starts to brown, about 3 minutes.
    2 tbsp virgin coconut oil
  • 10
    Combine soy sauce, water, maple syrup, and chili-garlic in a small bowl, whisk to combine.
    3 tbsp soy sauce
    2 tbsp water
    4 tsp pure maple syrup
    2 tsp chili-garlic sauce
  • 11
    When tofu is brown, add the soy mixture to the skillet along with the pepper and onions. Stir occasionally, until the vegetables begin to brown, about 5 minutes.
  • 12
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  • 13
    Roughly chop the cashews.
    ½ cup cashews, roasted unsalted
  • 14
    Uncover the rice and fluff with a fork; add cilantro to rice, reserving some for garnish.
  • 15
    Divide the rice between plates and top with the tofu and pepper mixture. Garnish with cilantro and cashews and enjoy!