Spicy Vegan Red Curry Tofu with Black Heirloom Rice

1 sweet onion

1 package slices mushrooms

1 bell pepper (red, orange or yellow)

bunch of green onions

1/4 cup red curry paste

1 can coconut milk

1 package extra-firm tofu

1/3 cup cornstarch

3 cloves garlic 

black heirloom rice

canola oil 

grated ginger

chili paste 

salt and pepper to taste 

lime

Mise en Place: chop the onions, mince the garlic and chop enough green onion for about 1/4 cup. Remove the seeds from the pepper and chop them into even 1-inch pieces. 

1. Carefully slice the tofu block on its side into 3 thin rectangles. Place them on a paper-towel-covered plate and place another paper towel, another plate, and something heavy to press out the water. A bottle of wine or a jar of pasta sauce works well. After 15 minutes, evenly cube the tofu and toss in a gallon plastic bag with cornstarch.
   

2. Heat about 1 cup of canola oil over medium heat and brown the tofu on each side for about 5 minutes. Drain on a paper-towel covered plate and set aside.
   

3. Remove a lot of the oil by pouring it into a bowl to cool. With a thin layer of oil leftover, sauté the onion, green onion, and garlic for a few minutes. Add the mushrooms and peppers. Stir frequently.
   

4. After about 5 minutes, add the ginger, chili paste, and curry paste. Coat the vegetables. (If you like it spicy, use about 3 tablespoons of curry paste. If not, use a light tablespoon just for flavor.)
   

5. Add the coconut milk and lower the heat. Add the tofu and simmer for 10-15 minutes. Season to taste.
   

6. Serve with a scoop of rice and a wedge of lime. Enjoy!