Spicy Ginger-Coconut Rice
8 oz extra firm tofu (I used Nasoya super-firm already cubed tofu, drained well), otherwise press and cube 1/2 lb extra firm tofu.
2 tablespoons grapeseed or other oil
2 1-inch cubes of fresh ginger, minced
3-4 cloves garlic, minced
2 red bell peppers
1/2 cup coconut milk (I used light)
2 cups cooked brown rice
1/2 cup almonds, toasted and sliced or coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a good sized fry-pan lightly coated with oil, heat tofu over medium-high heat until all liquid disappears and tofu lightly browns. Remove and set aside.
2. In the same pan, turn down the heat to medium, add olive oil and heat until shimmering, about 2 minutes. Add onion, ginger, and garlic. Cook, stirring occasionally, until onions become soft, about 5-6 minutes. Add bell peppers and sauté for 5 more minutes on medium heat or until peppers and onions are soft. Add coconut milk, stir, and cook for 2 minutes until partially absorbed. Add tofu, cooked rice, and almonds; stir and cook 2 more minutes.
3. Remove from heat. Add salt and cayenne pepper. Stir and serve.