Coconut Rice and Veggie Stir Fry

So, I did not really read the recipe when I decided to make this dish.  I just skimmed the ingredients, and then thought "Ok, that's goog.  I'll just add more veggies."  Hah, and then when I realised that the tofu was supposed to cook with the rice in the original, I felt kind of stupid.  And this one turned into another stir fry, that was actually quite a nice change from other stir fries because of the cinnamon and other spices in the rice.  You really can't go wrong with cashews and cinnamon.

Coconut Rice with Tofu and Veggies

Serves 4

Adapted from Happy Healthy Life

1 cup long grain brown rice
1/4 cup light coconut milk

1 ¼ cups water

A few drops coconut extract
1 tsp salt

1/2 tsp cinnamon
Dash of nutmeg and cloves

1/2 cup shredded coconut
1 Tbsp agave nectar
2 Tbsp rice vinegar

14 oz fried tofu, cut into bite sized pieces

½ cup light coconut milk

1 tsp cinnamon

1 tbsp corn starch

2 tbsp mirin

Dash of nutmeg and cloves

2 tbsp agave nectar

3 carrots cut on the diagonal

1 red bell pepper, chopped

2 heads broccoli, chopped into florets

1 onion, sliced

1 tsp. grated fresh ginger

Cashew pieces, to taste (about 1/3 cup)

In a pot, add the rice, coconut milk, salt, coconut or regular water, nutmeg, cloves, and cinnamon.  Bring to a boil and simmer, covered, for 15 minutes.

Add the agave, vinegar, coconut flakes, and vanilla extract.  Cook until the rice is done, about 30 more minutes. 

Mix together the coconut milk, through agave, and set aside.

Meanwhile, heat a wok over medium high heat.  Add the carrots, onion, and ginger with a bit of water.  Sauté for 3 minutes, and then add in the broccoli and bell pepper.  Sauté until almost tender, and then add in the coconut milk mixture.  Add the tofu, heat through, and then serve over the rice topped with cashews.