Name: Spicy Tofu & Pepper Stir-Fry with Cilantro Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 cups basmati rice; ¾ cup cashews, roasted unsalted; 1 ½ small bunches cilantro; 3 (340 g) pkgs extra firm tofu; 3 red bell peppers; 1 ½ medium red onions; 3 yellow bell peppers; chili-garlic sauce; pure maple syrup; salt; soy sauce; virgin coconut oil

Spicy Tofu & Pepper Stir-Fry with Cilantro RiceSpicy Tofu & Pepper Stir-Fry with Cilantro Rice — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 cups basmati rice

¾ cup cashews, roasted unsalted

1 ½ small bunches cilantro

3 (340 g) pkgs extra firm tofu

3 red bell peppers

1 ½ medium red onions

3 yellow bell peppers

chili-garlic sauce

pure maple syrup

salt

soy sauce

virgin coconut oil

Instructions

Holding a knife parallel to the cutting board, cut the tofu in half horizontally to form two thin 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.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Remove the seeds and membrane from the peppers and cut into strips; place them in a large bowl.

Once the water for the rice is boiling, reduce the heat to low, stir, and cover. Cook until the liquid is absorbed, 15-18 minutes. Remove from the heat and let the rice stand, covered, for 5 minutes.

Peel and slice the onion into thin half moons; add to the bowl with the peppers.

Preheat a skillet over medium-high heat.

Meanwhile, large dice the tofu (cut into ¾-inch cubes).

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 5 minutes.

Combine soy sauce, water, maple syrup, and chili-garlic in a small bowl, whisk to combine.

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. Cook in batches if necessary.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves.

Roughly chop the cashews.

Uncover the rice and fluff with a fork; add cilantro to rice, reserving some for garnish.

Divide the rice between plates and top with the tofu and pepper mixture. Garnish with cilantro and cashews and enjoy!

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