Tuesday, September 16, 2008

Tofu & Vegetable Stir-Fry with Peanut Sauce


  • 1 cup brown rice, cooked or 1 cup quinoa, cooked
  • 1 pound extra firm tofu, cut into cubes
  • 1 yellow onion, sliced thinly
  • 1 carrot, chopped
  • 1 cup green beans, with ends cut
  • 1 clove garlic, minced or crushed
  • ½-inch piece fresh ginger, peeled and minced
  • 3 or 4 teaspoons peanut butter
  • 2 teaspoons lemon juice
  • 2 tablespoons tamari soy sauce
  • 2 tablespoons milk
  • Season the tofu with a small amount of salt and pepper.
  • Sear the tofu in a small amount of olive oil until the tofu is browned.
  • Set aside.
  • Add more oil to the pan if needed, and then saute the onion, carrots, and beans for 7-10 minutes.
  • The beans should turn bright green and the onions begin to turn clear.
  • Cover the pan in the last half of cooking to cook them through.
  • In a second pan, head a small amount of oil.
  • Add the ginger and garlic.
  • Cook for 1-2 minutes, then stir in the peanut butter and then the water.
  • Stir until it achieves a smooth consistency. Add the lemon juice, tamari soy sauce, milk, and stir well to blend.
  • Mix the tofu with the vegetables, then stir in the peanut butter.
  • Serve on top of the rice or quinoa.

No comments: