3/4 cup chopped onion
1 serrano chile, chopped
2 tbsp California dried plum puree
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp tomato paste
3 tbsp vegetable oil
4 cups cooked brown basmati rice
8 oz firm tofu, diced
1/2 cup California dried plums
1/2 cup peas
1/2 cup chopped scallions
1/4 cup chopped roasted unsalted peanuts
1/4 cup julienned carrot
1/4 cup peeled, seeded cucumber cut into thin half-moons

In a food processor or blender, process onion and chile to make a paste. In a small bowl, whisk together dried plum purée, soy sauce, sugar and tomato paste. In a large nonstick skillet, heat oil over high heat. Add onion mixture and cook 1-2 minutes. Add dried plum mixture, rice and tofu; stir-fry about 5 minutes or until hot. Add diced dried plums, peas and scallions and stir-fry 2 minutes more. Transfer to a serving bowl or individual plates and garnish with peanuts, carrot and cucumber.