Teriyaki Peanut Tofu with Stir-fried Veggies and Brown Rice

Posted by The Gourmet Box on July 7, 2016

Teriyaki Peanut Tofu Stir Fry

A hot steaming bowl of anything Asian is always a great idea during the Monsoon. Be a bowl of steaming noodle soup, stir-fried veggies with a simple sauce, or a rice bowl packed with strong delish flavor.

Here is one of our favorite monsoon dinner recipe that is healthy and yet packed with mouth-watering flavor.

Ingredients

Serves 4

Brown Rice Base

3 cups cooked brown rice (1 cup brown rice + 2.5 cups vegetable stock)

Veggie Stir-Fry

1 tbsp sesame oil or coconut oil
3 cups broccoli florets
2 cups zucchini, quartered and cut into ½ inch slices
2 cup white button mushrooms, quartered
1 cup carrots, sliced diagonally
½ red pepper, sliced

Teriyaki Peanut Tofu

1 block firm or extra-firm tofu, cubed
½ tbsp sesame oil or coconut oil

Teriyaki Peanut Sauce

2 tbsp soy sauce
2 tbsp teriyaki sauce
3 cloves garlic, minced
1 tbsp brown sugar
1 tbsp peanut butter
2 tbsp sesame oil
1 tbsp sesame seeds (optional)
water to thin the sauce (only if necessary)

INSTRUCTIONS :

Preparing the brown rice

Bring 2.5 cups of vegetable stock to a boil in a medium-sized saucepan. Add 1 cup of brown rice, turn the heat down to low, cover and cook for 55 minutes.
Once the rice is cooked, remove from heat and fluff with a fork.

Preparing the Teriyaki Peanut Sauce

In a medium-sized bowl, combine all of the sauce ingredients.
After you've mixed all of the ingredients together, taste the sauce and feel free to customize it to your liking. If you're a peanut butter lover you can double the amount used in this recipe.

Pan-frying the tofu

Heat 1 tbsp of sesame oil or coconut oil in a wok or skillet over medium-high heat.
Arrange your cubed tofu in the wok. Cook until golden-brown, about 3-4 minutes.
Flip each piece and brown the other side, cook for another 3-4 minutes.
Once the tofu is cooked, pour it into the prepared teriyaki sauce and let it sit until you've cooked your vegetables.

Stir-frying the vegetables

Heat 1 tbsp sesame oil in a skillet or wok over medium-high heat.
Add the broccoli florets, toss, and cook for 2 minutes, stirring regularly.
Add the zucchini and carrot, toss, and cook for 3 minutes, stirring regularly.
Add the mushroom and red pepper, toss, and cook for another 2-3 minutes until the broccoli is tender yet crisp.
Add a few dashes of soy sauce and toss to coat. Pour into a bowl and set aside.

Finishing the Teriyaki Peanut Tofu

Reheat your wok or skillet and pour the tofu and sauce mixture into the hot pan.
The sauce should bubble and thicken, stir constantly to prevent the sauce from burning.
Once the sauce is thick (about 1-1.5 minutes) remove from heat.

To serve: Serve the ¼ of the vegetables and ¼ of the tofu on a bed of brown rice (about ¾ cup).

Give this easy, quick, and nutritious recipe a try and let us know how you like it in the comments section below.

Teriyaki Peanut Tofu with Stir-fried Veggies and Brown Rice

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