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Meatless Monday Recipe for 11/17/14: Peanuty Rice and Tofu

Peanuty Rice and Tofu

Peanuty Rice and Tofu

Peanut butter rules! Who’s with me on this school of thought? Whether crunchy or smooth, I really get into the wonderful flavor of peanut butter. It is a taste that takes me back to childhood, when I used to plunge my index finger deep into the Jif jar and pull out a tremendous wad of sticky, gooey goodness. This week’s Meatless Monday recipe is an ode to the peanut and the terrific spread it makes.

I was attempting to go for an Asian feel here and managed to include tofu and rice in the mix. This Peanuty Rice and Tofu dish was an unmitigated success! (Okay, that’s my taste buds talking and, yes, I’m biased). With the flavor of peanut butter coursing throughout the rice and the textural contrast of the snow peas, I was happy with the end result. I hope you will be as well. Bon appetit!

four forks

Peanuty Rice and Tofu

  • Servings: 2
  • Difficulty: Easy
  • Print

  • 2 1/2 cups brown rice, cooked
  • 2 Tablespoons peanut oil, divided
  • 12 ounces firm tofu, cubed
  • Chinese Five Spice
  • 5 Tablespoons peanut butter, salted / creamy
  • 2 1/2 teaspoons honey
  • 3/4 cup water
  • 2 teaspoons tamari sauce
  • A splash of lime juice
  • 1/4 cup carrots, chopped or shredded
  • 1/4 cup bean sprouts
  • 1/4 cup snow peas, de-strung
  • 1/4 cup salted roasted peanuts, chopped

Heat 1 tablespoon of peanut oil in a pan over medium heat. Add the cubed tofu and sauté, turning occasionally to brown on top and bottom sides. Sprinkle with Chinese Five Spice to season.

For the sauce, combine peanut butter, honey, water, tamari sauce and lime juice. Mix well, until the consistency is smooth.

In a separate pan, add remaining peanut oil over medium heat. Toss in carrots and cook for about 2 minutes. Next, add the bean sprouts, stirring constantly, and cook for an additional minute. Finally, add the snow peas and cook for an additional 2 minutes. Don’t overcook snow peas; you’ll want them to have that wonderful crisp texture (you know – the kind that goes ‘snap’ when you bite into them).

When the tofu is finished sautéing, mix 3-4 teaspoons of peanut sauce with them in the pan and coat well. Mix the remaining sauce in with the rice—add more or less, depending on your preference.

Spoon rice into bowls. Top with vegetables, then top with tofu. Garnish with chopped peanuts. Serve warm/immediately.




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