Ingredients

The following ingredients have 4 Servings
  • 1/2 cup vegetable stock
  • 2 tsp cornstarch
  • 1 tbsp soy sauce (use gluten-free tamari or coconut aminos for gluten-free)
  • 2 tsp toasted sesame oil (use water or broth for oil-free)
  • 1 350 g package firm or extra-firm tofu (option to press for 20-30 minutes, see notes)
  • 1 red pepper, diced
  • 1 jalapeno, diced
  • 3 cloves garlic, minced
  • 2 tsp curry powder
  • 6 scallions (green onions), green parts only, chopped
  • 3/4 cup raw cashews
  • 2 cups cooked brown rice (preferably cooked and chilled overnight)
  • cilantro for serving

Instruction

  • Mix the vegetable stock, cornstarch and soy sauce in a small dish and set aside.
  • In a large wok or frying pan, heat the sesame oil over medium-high heat then add the tofu, garlic, red pepper and jalapeño. Cook, stirring often for about 10 minutes until the tofu starts to brown.
  • Add the curry powder, stir to combine.
  • Add the cashews and green onion and cook for a few more minutes until the onions are wilted.
  • Add the vegetable stock mixture then stir in the cooked brown rice. Spread the mixture evenly across the pan then let it sit for a few minutes without stirring. This helps it get nice and brown on the bottom! Mix the brown bits back in, repeating once or twice.
  • Serve right topped with fresh cilantro, if desired. Leftovers may be stored in a sealed container in the fridge for up to 4 days.