By Aaron Wurm
Start by rinsing the brown rice under cold water. In a medium saucepan, add 3/4 cup of brown rice and 1.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and water is absorbed.
While the rice is cooking, press the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel, place a heavy object on top, and let it sit for about 10 minutes. Once pressed, cut the tofu into 1-inch cubes.
In a small bowl, whisk together peanut butter, tamari or soy sauce, lime juice, and minced garlic until smooth and creamy. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, broccoli florets, sliced red bell pepper, and sliced carrot. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the tofu and vegetables, stirring well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Season the stir-fry with salt and pepper to taste. Serve the stir-fry over the cooked brown rice. Enjoy your Thai Peanut Tofu Stir-Fry with Brown Rice!
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This Main Course Asian Vegan Gluten-Free recipe is ready in 40 minutes and features firm tofu, broccoli florets, red bell pepper and other delicious ingredients. Contains 480 calories total.
Start by rinsing the brown rice under cold water. In a medium saucepan, add 3/4 cup of brown rice and 1.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and water is absorbed.
While the rice is cooking, press the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel, place a heavy object on top, and let it sit for about 10 minutes. Once pressed, cut the tofu into 1-inch cubes.
In a small bowl, whisk together peanut butter, tamari or soy sauce, lime juice, and minced garlic until smooth and creamy. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, broccoli florets, sliced red bell pepper, and sliced carrot. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the tofu and vegetables, stirring well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Season the stir-fry with salt and pepper to taste. Serve the stir-fry over the cooked brown rice. Enjoy your Thai Peanut Tofu Stir-Fry with Brown Rice!
Calories per Serving: 480
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