Rice
Ingredients
1 teaspoon cumin seeds
3/4 cup basmati rice
3/4 cup peas (fresh or frozen)
Instructions
Heat a small saucepan over medium heat (no oil yet). Toast the cumin seeds for a minute, until fragrant. Then add rice, 1 1/4 cups of water, and a dash of salt. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. Once the rice is done, stir in the peas.

Tofu Mixture
Ingredients
1 package firm tofu, cubed
1 small onion, diced
1 bell pepper (red or orange), diced
3 cloves of garlic, minced
4 teaspoons ginger, grated
1/2 teaspoon paprika
1/2 teaspoon garam masala
1/2 teaspoon curry powder
sauce mixture: 3 tablespoons ketchup, 3 tablespoons soy sauce, 2 tablespoons coconut sugar, 1 tablespoon rice vinegar (mix well before adding to the pan)
Instructions
Heat oil in a frying pan over medium heat. Then add onions, peppers, and tofu, stirring occasionally until the vegetables are cooked and the tofu is golden. Add garlic, ginger, paprika, garam masala, and curry powder and cook for another minute. Reduce heat to low and add the sauce mixture and chili sauce. Cook for a few minutes until the sauce has thickened slightly.

Toppings
5 mini cucumbers, cut in 1 cm rounds
2 green onions, finely chopped
2 tablespoons peanuts (roasted and unsalted) chopped
2 tablespoons shredded coconut (unsweetened)
a dollop of Thai sweet chili sauce, if you have it in a bottle, or a bit of sambal oelek, to taste

Combine rice, tofu mixture, and toppings… Enjoy!

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This bowl is based on a recipe from Fresh Prep.