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Yearning for something a little sweet and plant based but it was dinner time and didn’t want to totally ruin my appetite I came up with this…

Ingredients for Sauce:

  • 1/2 cup peanut butter
  • 1/4 cup cilantro
  • 6 Tsp soy sauce
  • 6 Tsp water
  • 4 cloves of garlic
  • 1/2 tsp Korean red pepper flakes
  • couple drops of roasted sesame oil

Ingredients for meal:

  • 1 package of tofu
  • 16 oz brown rice
  • 1 head of bok choy
  • 1 package of baby carrots
  • 4 crimini mushrooms
  • 1 head of broccoli

Directions:

  1. Cook brown rice in rice steamer.
  2. Press the tofu between several layers of paper towels. This will help get a lot of the liquid out so that your tofu will brown easier and faster!
  3. Put all ingredients for peanut sauce in a blender (I used my magic bullet) and blend until well mixed. Set sauce aside.
  4. Cut your tofu into cubes. 
  5. Heat up a well seasoned frying pan on high and put your tofu in. When browned on that side – flip to the next, and the next, and the next…
  6. Rinse mushrooms in a collander to remove any dirt.
  7. Chop veggies: chop mushrooms, slice bok choy, cut broccoli off stem, and slice baby carrots on the bias.
  8. When tofu is almost finished cooking and browned on all sides. Remove tofu form the pan and set aside.
  9. Heat up a wok or large frying pan. Add 1/2 cup of water. when boiling add carrots and broccoli, cover to steam. When almost finished add mushrooms and bok choy. Cover and steam.
  10. Toss tofu with 1/2 of peanut sauce.
  11. When veggies have finished steaming toss them with other 1/2 of peanut sauce, salt and pepper to taste.
  12. Serve veggies and tofu atop a bed of brown rice.