Rainbow Stir Fry!

1 T. olive oil

14 oz. firm tofu, pressed and diced

1 t. sriracha

1 T. curry powder

3 med. carrots, sliced

1 red bell pepper, seeded and sliced

1 bunch bok choy, chopped

8 oz. coconut milk

1 t. black pepper

1 t. ginger

1 c. cooked bulgar

1/2 c. cashews

Saute tofu in olive oil until browned.  Add carrots, peppers, and bok choy and stir until softened.  Simmer with coconut milk, black pepper, and ginger for a few more minutes.  Serve over cooked bulgar and top with cashews.