Curried Rice Bowl

If you like vegetables and you live in the Boston area you should head up to The Organic Garden in Beverly.
 http://www.organicgardencafe.com/
A few months ago I went and had a FABULOUS curry rice bowl. Theirs have candied cashews and chick pea cakes on top. Mine is a bit easier on the prep :) We made a veggie bar with all the chopped vegetables and the boys got to customize their own bowl. Also, feel free to throw any veggies that you like onto this. Napa cabbage, snow peas, bean sprouts, scallions would all do really well.

Curried Rice Bowl
(serves 4)

1/2 brick firm tofu cubed
1 cup brown rice
1 tbsp veggie oil
1/2 medium onion diced
1 cup frozen peas
Red or yellow curry sauce (I used the Trader Joes sauce)
Assorted chopped fresh veggies:
   We used Julianne carrots, red pepper, radishes, broccoli,  basil, & baby spinach

1. Cut the Tofu and mix with 1 cup of sauce. Place in a covered container and set aside in the fridge.
2. Cook the rice to package directions
3. Cut up all your veggies.
4. When your rice is done, heat the veggie oil in a large wok or frying pan, add the onion and cook until opaque. Add the peas and cook about 1 minute. Pour in the tofu, 1/2 cup more sauce, and 1/4 cup more water. Cook until heated through.
5. Assemble your bowls. Place rice on the bottom, chosen fresh veggies on top and then the curried tofu on top.