• Add rice and water in a small pot and bring to a boil. Reduce heat to low and let simmer until water is absorbed.
• Preheat the oven to 350 degrees. Cut tofu into 1 inch or 1⁄2 inch cubes (depending on preference).
• In a mixing bowl add tofu, oil, salt and pepper and toss to mix. Spread mixed tofu on a baking sheet pan and bake for 25 minutes.
• Heat the pan on medium heat; add mushrooms and jalapeño and sauté for 10 minutes or until softened. Remove from heat and set aside. Sprinkle some water if the mixture sticks to the pan.

Sauce

• Heat a medium size wok on medium-high heat; add onion, garlic and ginger and sauté for 5 to 7 minutes or until golden brown. Sprinkle water if the mixture sticks to the wok.
• Reduce heat to low-medium and add tomato, cilantro, coconut milk, yogurt, cajun, cayenne, coriander, salt, pepper and water. Mix well together.
• Cover with lid and cook for about 7 to 10 minutes, stirring occasionally to ensure tomatoes fully cook down. Remove from heat and blend mixture into sauce using a food processor.
• Return blended sauce to the wok. Add baked tofu and sauteed mushrooms, then simmer on low heat for 5 minutes. Remove from heat.
• Garnish with fresh cilantro and lime wedge and serve hot with boiled sticky rice. Enjoy!