  Tofu & Rice Put 1 cup rice on to boil with 2 cups water. Put a little salt in there, cover it with a lid, when it starts to boil, put the heat on so low, it's almost out. Don't stir the rice. Steam for 20 minutes, or until done. (I like brown rice, but it takes 40 minutes, and we are losers, so screw that.
) While rice is steaming: Oven to 350. Pour a little oil into a cookie sheet that's got sides on it---roll the pan around so the oil coats evenly, or use that Pam cooking spray. Let it heat up in the oven. Mix up some curry powder with some loose bullion powder (of your choosing--I prefer vegetarian beef) (you can use salt and pepper if you are lame) in a big plastic baggie. Drain a cube of Firm Tofu. Wrap it in a clean kitchen towel and gently press the excess water out of the tofu block. Cut the tofu into strips or cubes. Put it in the baggie. Shake, shake, shake your booty. Arrange the tofu strips / cubes on the hot oil tray so that they're not touching.
The tofu should sizzle when you put it on the tray. Bake for about 5-10 minutes, until the bottoms start to look browned and crispy. Turn with a spatula at this point. Cook another 5 minutes to brown the other side. Remove and drain on paper towels. Turn the oven off. Check the rice. Throw some frozen broccoli in a bowl. Salt it, throw a pat of butter on top. Nuke it for 2-3 minutes. Voila. Baked curry tofu, rice and broccoli. You will be a cooking loser no more. 
