1Rinse rice really well under running water.

2Add rinsed rice to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).

3Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.

4In the meantime, make the sauce. Add chopped tomatoes, milk, cashews, agave syrup, salt and spices to a blender.

5Blend until smooth ~ 2 minutes. Set aside.

6Preheat a large non-stick frying pan (28 cm ~ 8 inch). Reduce heat to medium (induction #4) and add olive oil. Break tofu into bite-sized pieces using your hands and add to the pan.

7Cover the tofu with a lid that is smaller than the pan and place something heavy on top of it to press the tofu. Alternatively, use a heavy burger press. Cook, over medium heat, pressed, for 5 minutes or until all the moisture has evaporated. Flip the tofu pieces over and press them again. Cook for another 5 minutes.

8Reduce heat to very low (induction #2). Pour the sauce over the tofu.

9Stir to coat. Cover the pan with a lid and cook, covered, for 5 minutes. Stir occasionally. The sauce will thicken. 

10Add cooked rice to plates.

11Top with tofu.