Coriander Chilli Rice Bowl

In a food processor or blender, combine 1 cup fresh coriander, 2 green chilies, 3 cloves garlic, 1/2 inch ginger, 1 tbsp lime juice, and 1/2 tsp salt. Pulse until a coarse paste forms.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 cup cubed firm tofu and pan-fry for 3 to 4 minutes until the edges are golden crisp.

Drizzle 1 tbsp soy sauce over the tofu and toss to coat. Add the prepared coriander-chili paste to the skillet and saute for 1 minute until fragrant.

Add 2 cups of cooked basmati rice to the skillet. Gently toss and fold the rice into the mixture for 2 to 3 minutes until uniformly green and heated through.

Divide into bowls and garnish with 2 tbsp of roughly chopped roasted peanuts before serving hot.