Teriyaki Peanut Tofu with Stir-Fried Veggies and Brown Rice
Try this Teriyaki Peanut Tofu with Stir-Fried Veggies and Brown Rice recipe, or contribute your own.
Try this Teriyaki Peanut Tofu with Stir-Fried Veggies and Brown Rice recipe, or contribute your own.
- 3 cloves garlic minced
- 1 tbsp brown sugar
- 1/2 red pepper sliced
- 2 tbsp sesame oil
- 1 tbsp peanut butter
- 1 cup carrots sliced diagonally
- 3 cups cooked brown rice (1 cup brown rice + 2.5 cups veg
- 1 tbsp sesame oil or coconut oil
- 3 cups broccoli florets
- 2 cups zucchini quartered and cut into 1/2 inch slices
- 2 cup white button mushrooms quartered
- 1 block firm or extra-firm tofu cubed
- 1/2 tbsp sesame oil or coconut oil
- 4 tbsp soy sauce or bragg's liquid aminos
- 2 tbsp chile garlic sauce or sriracha (or a mix of the tw
- 1 tbsp sesame seeds (optional)
- water to thin the sauce
- Carbohydrate 19.9878656279765 g
- Cholesterol 0 mg
- Fat 8.00968673266246 g
- Fiber 4.82571858766288 g
- Protein 6.22331015636197 g
- Saturated Fat 1.14699359574007 g
- Serving Size 1 1 Serving (220g)
- Sodium 64.1233593778093 mg
- Sugar 15.1621470403136 g
- Trans Fat 0.84460492248406 g
- Calories 160 calories
Step-by-step
- 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.
- 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. Add more sriracha and/or chile garlic sauce for more heat, or add more brown sugar for sweetness. If you're a peanut butter lover you can double the amount used in this recipe.
- 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.
- 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.
- 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.
- Serve the ¼ of the vegetables and ¼ of the tofu on a bed of brown rice (about ¾ cup).
- Enjoy!
How much rice actually fits in a standard two-quart saucepan without boiling over onto the burner? Managing yield when cooking grains alongside high-heat stir-fries requires calculating liquid absorption ratios carefully, specifically using two and a half cups of vegetable stock for every single cup of dry brown rice to yield three fluffy cups once simmered for fifty-five minutes. Scaling this dish up for meal prep is straightforward because the fundamental proportions rely on equal parts sturdy vegetables like broccoli florets, zucchini slices, quartered white button mushrooms, and sliced red peppers that shrink reliably under high heat. When multiplying the ingredients for larger groups, keep in mind that overcrowding a wok drops the surface temperature too quickly, steaming the vegetables rather than browning them and turning the broccoli dull olive instead of bright green. Cooking the firm tofu cubes in a single layer for three to four minutes per side until golden brown guarantees structural integrity before they soak up the teriyaki peanut sauce. Leftover components can be stored in airtight glass containers for up to four days in the refrigerator, allowing the brown rice to absorb lingering flavors from the soy sauce and chili garlic paste while maintaining its distinct grain separation when reheated.
