Thai coconut curry tofu

Ingredients

• 3/4 cup jasmine rice
• 1 red bell pepper
• 1 lime
• 12 oz firm tofu
• 4 oz coconut milk
• 1 oz sweet thai chili sauce
• 4 tbsp vegetable stock concentrate
• 1 tsp garlic powder
• 2 tsp curry powder
• 1 tbsp oil
• 1 tsp sugar
• 1 1/4 cup water
• salt

Directions

1. Rice: In a small pot, combine rice, 1 1⁄4 cups water, and a pinch of salt.
   1. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
   2. Keep covered off heat until ready to serve.
2. Prep: Wash and dry produce.
   1. Core, deseed, and dice bell pepper into 3⁄4-inch pieces.
   2. Zest and quarter lime.
3. Tofu: Open and drain tofu; press out excess water with paper towels.
   1. Halve crosswise, then stand tofu upright and halve vertically.
   2. Lay flat and cut into 3⁄4-inch cubes. Season with salt and pepper.
4. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.
5. Add bell pepper and a pinch of salt to pan with tofu. Cook, stirring occasionally, until bell pepper is softened and lightly browned and tofu is lightly browned all over, 5-7 minutes.
6. Stir garlic powder and curry powder into pan with tofu and bell pepper. Cook for 1 minute.
7. Stir in coconut milk, chili sauce, stock concentrates, juice from half the lime, and 1 tsp sugar. Bring to a boil, then reduce heat to medium low.
8. Simmer until sauce has thickened and veggies are tender, 4-6 minutes. If sauce thickens before veggies are tender, add water.
9. Taste and season with salt and more lime juice if desired. Turn off heat.
10. Fluff rice with a fork; stir in half the lime zest and a drizzle of oil. Season with salt and pepper.
11. Serve rice and curry tofu with lime wedges on side.