Post by Quaalude on Feb 24, 2009 12:30:23 GMT 11
INGREDIENTS:
* 1 cup brown rice, cooked or 1 cup quinoa, cooked
* 1 pound firm tofu, cut into cubes
* 2 teasthingys of olive oil
* 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, minced
* 3 or 4 TBSP peanut butter
* 5 TBSP water
* 2 tsp. lemon juice
* 2 TBSP soy sauce or tamari
* 2 TBSP soymilk
INSTRUCTIONS:
1. Pan-fry the tofu in a non-stick skillet pan until the tofu is lightly browned. You may add a teasthingy of oil, or you can just pan fry with no oil in a nonstick pan. Remove from wok/pan.
2. Heat 1-2 teasthingys of olive oil in the wok and stir-fry the onion, carrots, and beans for 4 minutes or so – until the beans start turning a bright green and the onions become translucent.
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
QC
* 1 cup brown rice, cooked or 1 cup quinoa, cooked
* 1 pound firm tofu, cut into cubes
* 2 teasthingys of olive oil
* 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, minced
* 3 or 4 TBSP peanut butter
* 5 TBSP water
* 2 tsp. lemon juice
* 2 TBSP soy sauce or tamari
* 2 TBSP soymilk
INSTRUCTIONS:
1. Pan-fry the tofu in a non-stick skillet pan until the tofu is lightly browned. You may add a teasthingy of oil, or you can just pan fry with no oil in a nonstick pan. Remove from wok/pan.
2. Heat 1-2 teasthingys of olive oil in the wok and stir-fry the onion, carrots, and beans for 4 minutes or so – until the beans start turning a bright green and the onions become translucent.
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
QC