Tofu & Vegetable Stir-Fry with Peanut Sauce

This is a delicious and simple stir-fry that can be modified by using other vegetables. The peanut sauce is just delicious and can be made spicier with the addition of red pepper flakes.

INGREDIENTS

1 cup brown rice, cooked or 1 cup quinoa, cooked

1 pound extra firm tofu, cut into cubes

Water for sauteeing

1 yellow onion, sliced thinly

1 carrot, chopped

1+ cup green beans, with ends cut

1 clove garlic, minced or crushed

½-inch piece fresh ginger, minced

3 or 4 teaspoons peanut butter

5 tablespoons water

2 teaspoons lemon juice

2 tablespoons tamari soy sauce

2 tablespoons non-dairy milk

DIRECTIONS

1. Pan-fry the tofu in a non-stick skillet pan until the tofu is lightly browned. If you use a nonstick pan, you need no oil whatsoever. Just let the tofu get golden brown on one side before turning it. Don't fuss with it - just give it time to get golden brown. Remove from wok/pan.

2. Heat a couple tablespoons of water, and saute the onion, carrots, and beans for 5 minutes or so – until the beans start turning a bright green and the onions become translucent. You may add more water if necessary, and covering the pan helps the veggies cook faster.

3. While this is cooking (or even beforehand), add a small amount of water in a separate pan and add the ginger and garlic. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. Add the lemon juice, tamari/soy sauce, non-dairy milk, and stir well.

4. Add the tofu to the veggies, and stir in the peanut butter sauce. Mix well and serve on top of the rice or quinoa.