Peanut Buttery Stir-Fry

Recipe Ingredients

1/2 cup	80g / 2.8oz	Brown rice
1/3 cup	78ml	Tofu
4 teaspoons	20ml	Vegetable oil
1 teaspoon	5ml	Onion (small)
1 teaspoon	5ml	Carrot (small)
2 oz	56g	Green beans
		A few leaves chinese cabbage - or- collards
1 1/2 cups	240g / 8.5oz	Moong bean sprouts
1 cup	237ml	Garlic clove (small)
1		Ginger root - (1/4-inch)
1 1/2 tablespoons	22ml	Peanut butter
4 tablespoons	60ml	Water
2 teaspoons	10ml	Lemon juice
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Soymilk

Recipe Instructions

Cook the rice until tender.

Dice the tofu. Heat 1 teaspoon oil in a wok or frying pan (skillet) and stir-fry the tofu until lightly browned. Remove from wok.

Slice the onion thinly. Slice the carrot into matchsticks. Chop the beans finely. Heat 2 teaspoons oil in the wok and stir-fry these ingredients 2-3 minutes.

Chop the cabbage leaves and add them to the wok along with the bean sprouts. Continue stir-frying until just tender.

Crush the garlic. Grate the ginger finely. Heat the remaining teaspoon oil in a small saucepan and add the garlic and ginger. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. (This much can be done before the vegetables start cooking; the rest should wait until they are nearly ready.) Add the lemon juice, soy sauce and milk, and stir well.

Return the tofu to the wok, and stir in the peanut butter sauce. Mix well and serve on top of the rice.

Source:
* The Single Vegan - by Leah Leneman *

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.