Bombay Tofu Curry with Coconut Rice

• 5 teaspoons canola oil, divided
• 1 pound tofu or peeled and deveined shrimp
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 1/2 cups prechopped onion
• 1 1/2 tablespoons curry powder
• 1 tablespoon mustard seeds
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1 1/3 cups hot water
• 1 cup frozen peas and carrots
• 1 cup light coconut milk
• 1 cup uncooked instant rice
• 1 tablespoon chopped fresh cilantro

Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add tofu to pan; cook 2 minutes on each side or until done.

Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 5 minutes.

While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup tofu mixture. Sprinkle each serving with 3/4 teaspoon cilantro.