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 ½ of the vegetables and ½ of the tofu on a bed of brown rice (about ¾ cup).
- Enjoy!
A Busy Mom's Delicious and Easy Weeknight Dinner
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and satisfying – a tall order when you're juggling work deadlines, school pick-ups, and everything in between. That's why I've fallen head over heels for this Teriyaki Peanut Tofu with Stir-Fried Veggies and Brown Rice recipe. It’s a lifesaver on those chaotic weeknights when I just don’t have the energy (or the time) to spend hours in the kitchen. The beauty of this dish lies in its simplicity and versatility. The ingredients are readily available, the cooking process is straightforward, and the flavor profile is bursting with deliciousness. It’s the perfect balance of sweet, savory, and umami, and the satisfying crunch of the stir-fried vegetables adds a delightful textural element to the creamy peanut sauce and tender tofu.
One of my favorite aspects of this recipe is its adaptability. I often adjust it based on what vegetables I have on hand. Sometimes I swap broccoli for asparagus, or add bell peppers for extra color and sweetness. The peanut sauce itself is also incredibly versatile. I've experimented with adding a touch of ginger for a more pungent flavor, or a squeeze of lime juice for a burst of citrusy freshness. The possibilities are endless! This recipe is also a great way to sneak in some extra vegetables for my picky eaters. The vibrant colors and delicious sauce mask the taste of the veggies, making it a sneaky way to ensure they're getting their daily dose of nutrients. And let's be honest, sneaking in extra veggies is a win for any busy mom!
Beyond the ease and deliciousness, this recipe has become a staple in our household for its nutritional value. The tofu provides a good source of plant-based protein, while the brown rice offers complex carbohydrates for sustained energy. The abundance of colorful vegetables provides a wide range of vitamins and minerals, ensuring a healthy and well-rounded meal. This dish is not only quick and easy but also incredibly nutritious, which is a winning combination for any busy parent. This recipe truly embodies my philosophy of healthy eating that doesn't require hours of preparation. It’s a testament to the fact that nutritious and delicious meals can be achieved even on the busiest of days, and it’s a dish I happily make again and again.
Beyond the Weeknight: This isn't just a weeknight wonder; it's also perfect for meal prepping. I often double the recipe and store leftovers in the fridge for quick and easy lunches or dinners throughout the week. This saves me even more time and ensures I always have a healthy and delicious meal ready to go. It’s a versatile dish that can be enjoyed hot or cold, making it perfect for packed lunches or a quick and easy dinner.
Tips and Tricks for Success:
- Don't overcrowd the pan when cooking the tofu. This ensures that each piece gets nicely browned and crispy. If necessary, cook the tofu in batches.
- Adjust the sauce to your liking. Feel free to experiment with different spices and ingredients to personalize the flavor to your preferences.
- Don't overcook the vegetables. You want them to be tender-crisp, not mushy.
- Make it ahead. The rice and vegetables can be prepped in advance, making weeknight cooking a breeze.
This Teriyaki Peanut Tofu with Stir-Fried Veggies and Brown Rice recipe is more than just a meal; it's a testament to the fact that healthy, delicious, and convenient food can be a reality even amidst the chaos of a busy life. It’s a recipe I wholeheartedly recommend to any busy mom looking for a quick, easy, and incredibly flavorful dinner solution.
