Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           oil
   1      pound         tofu -- cut into 3/4 inch
                        --cubes and patted very dry
   3      tablespoons   butter
   1                    red bell pepper -- cored and diced
                        -- into 1/2 inch dice
  12      ounces        sliced mushrooms
   1 1/2  teaspoons     turmeric
   2      teaspoons     ground cumin
   1 1/2  teaspoons     ground coriander
     1/4  teaspoon      cayenne pepper
     1/4  teaspoon      salt
   3      cups          cooked cold water -- up to /2 - 4
   1 1/2  cups          frozen peas -- thawed
   2      tablespoons   soy sauce

Preparation:

Heat the oil in a large skillet over medium heat until it is hot but not smoking. Add the tofu and try until it is golden, tossing often. Set aside on a platter. Put 2 tablespoons of the butter in the skillet and when melted add the red pepper and mushrooms. Saute for 10 minutes, or until the peppers are tender and the mushrooms are brown. Add all of the spices and the salt, toss to blend well, and cook 1 minute. Reduce the heat to medium and add the cold rice, peas, and tofu. Toss until well mixed, then add the soy sauce and toss again. Cook,tossing often, for 5-10 minutes, or until the mixture is piping hot. Just before serving cut the remaining tablespoon of butter into bits and add. Toss again and serve. Serve with Banana Raita