|
Ingredients
|
Quantity
|
|
Oil
|
¼ cup
|
|
Tofu – cut into ¾” cubes and patted very dry
|
1 pound
|
|
Butter
|
3 tbsp
|
|
Red bell pepper – cored and diced into ½”
dice
|
1
|
|
Sliced mushrooms
|
12 ounces
|
|
Turmeric
|
1 ½ tsp
|
|
Ground cumin
|
2 tsp
|
|
Ground coriander
|
1 ½ tsp
|
|
Cayenne pepper
|
¼ tsp
|
|
Salt
|
¼ tsp
|
|
Cooked cold water
|
3 cups up to 4
|
|
Frozen peas – thawed
|
1 ½ cups
|
|
Soy sauce
|
2 tbsp
|
Heat the oil in a large skillet over medium heat until it is hot
but not smoking. Add the tofu and try until it is golden, tossing often. Set
aside on a platter. Put 2 tablespoons of the butter in the skillet and when
melted add the red pepper and mushrooms. Saute for 10 minutes, or until the
peppers are tender and the mushrooms are brown. Add all of the spices and the
salt, toss to blend well, and cook 1 minute. Reduce the heat to medium and add
the cold rice, peas, and tofu. Toss until well mixed, then add the soy sauce
and toss again. Cook, tossing often, for 5-10 minutes, or until the mixture is
piping hot. Just before serving cut the remaining tablespoon of butter into
bits and add. Toss again and serve.
