Tofu Curry | RICARDO

Ingredients

• 1 block (1 lb/450 g) firm tofu, cut into cubes and blotted dry
• 1 tbsp curry powder
• 6 tbsp (90 ml) olive oil
• 8 oz (225 g) white mushrooms, sliced
• 2 red or yellow bell peppers, seeded and diced
• 1 onion, thinly sliced
• 2 cups (280 g) cherry tomatoes, halved
• 1 tbsp (15 ml) tomato paste
• 1 tbsp (15 ml) maple syrup
• 1 tbsp (15 ml) lemon juice
• 1/2 cup (20 g) chopped fresh cilantro