Spicy Tofu and Bean Curry
1 pound firm or extra firm tofu
1 cup dry red wine
3 tablespoons good quality tamari or shoyu
2 teaspoons chili powder
1 tablespoon curry powder
1 teaspoon Rogan Josh, Tandori or other Indian blend
1 or 2 15 oz. can kidney beans (drained well)
3 cups cooked short grain brown rice cooked with 2 or 3 cloves of garlic
Optional - 1 pack crumbled 5 grain or regular tempeh
toasted sesame oil
Cube the tofu into 3/4 or 1 inch cubes and brown it in a generous amount of toasted sesame oil (don't skimp, maybe 1/4 cup. Tasty!)…until you've got a nice crispy golden crust on the tofu. If you want to use the tempeh, and I recommend it, you can add that to the tofu about halfway. The tempeh really tastes best and adds a nice smokiness when it's WELL DONE.
Shortly before the tofu/tempeh is done, crank the heat and mix the wine, tamari or shoyu, chili powder, curry powder, and Rogan Josh or Tandori or any other misc. Indian or other spice you like (or nothing) together in a small bowl and throw it into the tofu. Reduce until there's about 1/3 of the original liquid left, then add the rice and beans.
I like a lot of beans, myself, and usually use 2 cans, but 1 will do just as well. Stir it around on a medium heat just until it's heated through.
I like my dishes pretty well seasoned, i.e. salty, so I would most likely use some more tamari or shoyu, maybe even a splash of a ginger/tamari sauce. And I've never done it, but I'll bet some nice diced green onion or broccoli would be wicked good in this recipe. Enjoy!