Red curried tofu

1 cup uncooked long-grain rice
2 teaspoons dark sesame oil
2-1/2 cups vertically sliced red onion
1 cup yellow bell pepper strips
1-1/2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1/2 teaspoon chile paste with garlic
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1-inch cubes
1/4 cup minced fresh cilantro
1/4 cup chopped dry-roasted cashews

Prepare rice according to package directions, omitting salt and fat. While rice is cooking, heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; saute 4 minutes or until tender. Stir in curry, coriander, turmeric, and salt; cook 2 minutes. Add soy sauce and the next 4 ingredients (soy sauce through tofu). Bring to a boil; reduce heat, and simmer for 2 minutes or until thoroughly heated. Serve the tofu mixture over rice, and sprinkle with cilantro and cashews.