My supper tonight! I can’t wait to dig in.
Tofu, Vegetable, and rice with Peanut Sauce
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).
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.