Ingredients1/2 cup water
1/4 cup peanut butter
1/4 cup wheat-free tamari
2 tablespoon rice vinegar
2 teaspoon natural sugar
1 teaspoon ketchup
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon red pepper flakes, or to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 tablespoon neutral vegetable oil
8 ounce extra-firm tofu, drained, pressed, and cut into 1/2-inch strips
1 large yellow onion, halved length-wise and thinly sliced
2 cup broccoli florets, blanched
1 red bell pepper, cut into thin strips
2 cup thinly sliced napa cabbage
1 cup thinly sliced fresh shiitake mushroom
4 cup cooked brown rice
1/4 cup roasted peanuts, chopped (optional)
Note: Vary the vegetables according availability and your preference. The amount of heat in this dish can be controlled by the amount of red pepper flakes added. Strips of extra-firm tofu are a pleasant foil for the spicy sauce.
InstructionsIn a bowl, a food processor, or a blender, combine the water, peanut butter, tamari, vinegar, sugar, ketchup, garlic, ginger, and red pepper flakes, and blend well.
Pour the mixture into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Add the cornstarch mixture and cook, stirring, until the sauce thickens. Remove from the heat and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until golden brown, about 3 minutes. Remove with a slotted spoon and set aside.
Add the onion, broccoli, and bell pepper, and stir-fry for 3 minutes.
Add the cabbage and mushroom, and stir-fry 3 minutes longer, or until the vegetables soften, adding a little water if the vegetables start to stick.
Return the tofu to the skillet. Add the sauce and stir-fry to coat the vegetables.
Serve over the rice and top with the chopped peanuts, if using.
From Nut Butter Universe by Robin Robertson. Â©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.
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