In a small sauce pot, combine the black rice and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
While the rice cooks, prepare the curry.

• Peel and thinly slice the shallots.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Grate or peel and finely chop enough ginger to measure 1 teaspoon.
• Cut away the cores from the tomatoes; cut the tomatoes into ½-inch pieces.
• Cut the tofu into ½-inch cubes.

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the shallots, garlic, and ginger and cook until fragrant, 1 to 2 minutes. Stir in the Madras spice blend and as much cayenne as you like and cook for 1 minute. Add the coconut milk and tamarind paste, whisking to dissolve the tamarind. Add the tomatoes and 1 cup water and bring to a boil. Reduce to a simmer, stir in the tofu, and simmer until the sauce is thickened, 8 to 10 minutes. Season to taste with salt and pepper.
When the curry is almost done, prepare the garnishes.

• Trim the root ends from the scallions; thinly slice the scallions.
• Coarsely chop the cilantro.
• Cut the lime into wedges.

Transfer the rice to individual bowls and top with the curry. Garnish with the scallions and cilantro and serve with the lime wedges.

In terms of sheer nutrition, black rice has few equals. Rich in vitamins, minerals, and fiber, it also boasts as many antioxidants as an equivalent amount of blueberries.