I have one that I love. It was my ex-husband's favorite dish. The key is to cut extra firm tofu into slices and lay them on several layers of paper towel, cover that with several more layers and squeeze out as much water as you can.
Curried Rice, Tofu, and Vegetables
1/4 c oil
1 pound firm tofu cut into 3/4-inch cubes and patted very dry
3 tablespoons butter
1 red bell pepper, cored and diced
4 cups (12 oz) sliced mushrooms
1-1/2 tsp turmeric
2 tsp ground cumin
1-1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp salt
4-5 cups cold, cooked rice
1-1/2 cups frozen peas, thawed or fresh peas lightly cooked
2 tablespoons tamari soy sauce
1. Heat the oil in a large skillet over medium-high heat until it is hot but not smoking. Add the tofu and fry until it is golden, tossing often. Set aside on a platter.
2. Put 2 tablespoons of the butter in the skillet and when melted add the red pepper and the mushrooms. Saute for 10 minutes or until the peppers are tender and te mushrooms are brown.
3. Add all of the spices and the salt, toss to blend well and cook for 1 minute.
4. 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.
5. Just before serving cut the remaining tablespoon of butyter into bits and add. Toss again and serve.
From Jeanne Lemlin's "Vegetarian Pleasures"
Yummy!