Apr 24, 2012

Tofu, Vegetable, and rice with Peanut Sauce

My supper tonight! I can’t wait to dig in.

Tofu, Vegetable, and rice with Peanut Sauce

INGREDIENTS:
1 cup brown rice, cooked
1 pound firm tofu, cut into cubes
2 teaspoons of olive oil
1 onion, chopped
1 large broccoli floret, diced
1 large red pepper cut into strips
1 cup mushrooms
1 clove garlic, minced or crushed
½-inch piece fresh ginger, minced
3 or 4 TBSP peanut butter
5 TBSP water
2 tsp. lemon juice
2 TBSP soy sauce or tamari
2 TBSP soymilk
optional: 1/2 teaspoon dry crushed red pepper and/or hot sauce added to peanut sauce (to taste).

INSTRUCTIONS:
1. Pan-fry the tofu in a non-stick skillet pan until the tofu is lightly browned. You may add a teaspoon of oil, or you can just pan fry with no oil in a nonstick pan. Remove from wok/pan.
2. Heat 1-2 teaspoons of olive oil in the wok and stir-fry the mushrooms and zucchini for 4 minutes or so – until the onion becomes translucent. Add in broccoli and pepper and continue to cook for a few additional minutes (feel free to add whatever veggies you like, greens would be great here and I will be adding spinach to mine tonight)
3. While this is cooking (or even beforehand), add a small amount of oil in a separate pan and add the ginger and garlic. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. Add the lemon juice, tamari/soy sauce, soymilk, and stir well.
4. Return the tofu to the wok, and stir in the peanut butter sauce. Mix well and serve on top of the rice.

No comments:

Twitter