Peanut Sauce Vegetable Stir Fry With Tofu |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This comes courtesy of the Bob's Red Mill recipe collection. The original version called for serving over quinoa, but since I never have that available and suspect many others don't either, this version I'm posting simply calls for rice. Feel free to serve this over quinoa or whatever grain suits you; soba noodles would probably be great too. Personally, I always omit the mushrooms because of an allergy; the veggies are really just suggestions anyway, so adapt and experiment according to your needs. Chopped peanuts are nice added to this, too, for added crunch. NOTE: Cook time does not include cooking of the rice, since that will vary according to the kind you use. Ingredients:
1 tablespoon oil |
1 small head broccoli, chopped |
1 small red bell pepper, chopped |
5 medium mushrooms, sliced |
1 (12 -14 ounce) package extra firm tofu, cubed |
1/2 cup hot water |
1 tablespoon vinegar |
2 tablespoons soy sauce |
1/2 cup peanut butter |
cayenne pepper, to taste |
3 cups cooked rice |
Directions:
1. In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don't worry if sauce is not entirely blended; heat will melt the peanut butter into a smooth texture when added to wok.).
2. Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.
3. Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp.
4. Serve over rice, and enjoy!
|
|