Curried Cashew Sauce over Rice, Snap Peas, and Tofu

• 1 cup sushi rice, rinsed and drained
• 1 14-oz. pkg. firm tofu, cut into 1/2-inch cubes and blotted dry
• 10 oz. sugar snap peas (2 cups)
• 2 endives (1 red and 1 yellow), sliced crosswise into thin rings (2 cups)
• 2 Tbs. cilantro leaves
• 1/2 cup cashew butter
• 1/2 cup light coconut milk
• 2 Tbs. lemon juice
• 1 Tbs. curry powder
• 1 clove garlic, minced (1 tsp.)
• 1 tsp. honey

1. To make Rice, Tofu, and Peas: Bring rice and 2 cups water to a boil in medium saucepan.
2. Cover, reduce heat to medium-low, and simmer 10 to 12 minutes, or until most liquid is absorbed.
3. Remove pan from heat, and let stand until ready to serve.
4. Heat large nonstick skillet over medium-high heat.
5. Add tofu, and cook 9 to 10 minutes, or until golden, flipping occasionally.
6. Transfer tofu to plate.
7. Add snap peas and 2 Tbs.
8. water to skillet, cover pan, and steam snap peas 1 minute, or until they turn bright green.
9. Return tofu to pan.
10. Combine endives and cilantro in small bowl, and set aside.
11. To make Sauce: stir together all ingredients and 1 Tbs.
12. water in small bowl.
13. To serve, divide rice among four bowls.
14. Top with tofu and peas.
15. Spoon about 2 Tbs.
16. Sauce over each serving, and garnish with endive mixture.

sushi rice, firm tofu, sugar snap peas, endives, cilantro, cashew butter, light coconut milk, lemon juice, curry powder, clove garlic, honey

Taken from www.vegetariantimes.com/recipe/curried-cashew-sauce-over-rice-snap-peas-and-tofu/ (may not work)