Vegetables and Tofu with Spicy Peanut Sauce
I wanted to make something like my favorite dish at a local cafe I frequent for lunch. It turned out completely different, but I liked it, so I’m blogging it anyway.
1/2 cup red cabbage
1/2 cup carrots
1 tbsp maple syrup
1 tbsp peanut oil
12 oz firm tofu, cut into cubes
1 tbsp soy sauce
sesame seeds
2 cups brown rice, short grain, cooked
red pepper flakes (optional, to taste)
Peanut Sauce:
4 tbsp crunchy peanut butter
1 tbsp tamari sauce
1 tbsp maple syrup
1 tsp ground coriander
1 cup hot water
2 cloves garlic, minced
1 tbsp ginger, minced
1 tsp white wine vinegar
1 tsp dry sherry
1/4 tsp crushed red pepper (or to taste)
1. Boil cabbage and carrots in separate saucepans (you don’t want your carrots to turn blue) until tender
2. To make the sauce, combine all ingredients. Stir to mix well and set aside.
3. Drain cabbage and carrots. Mix together. Stir in maple syrup and set aside.
4. heat oil in medium pan. add tofu and stir fry until golden brown.
5. Add soy sauce and sprinkle sesame seeds. Stir fry for another minute.
6. Mix rice with cabbage and carrots. Serve with tofu and top with peanut sauce.
7. Add crushed red pepper to taste and sprinkle more sesame seeds.
I really liked the way this turned out. I’ll definitely modify it over time, but it was a pretty good “first attempt.”
