2 tablespoons olive oil
1 (16 ounce) package firm tofu
1 yellow bell pepper, chopped
1 tablespoon ginger, minced
2 teaspoons curry powder
1/4 teaspoon ground allspice
1 teaspoon crushed red pepper
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1/4 teaspoon salt
1 (15 ounce) can light coconut milk
1 tablespoon fresh lime juice
fresh cilantro, chopped
rice, to serve
1. In a large saucepan over medium to medium-high heat, saute tofu until lightly browned. Add bell pepper and ginger. Saute 5 minutes more.
2. Add curry powder, pepper flakes, and allspice. Saute 2 minutes.
3. Stir in soy sauce, brown sugar, and salt; stir in coconut milk. Gently simmer, uncovered, for 15 minutes.
4. Serve over white rice, and add cilantro and lime juice at end.