As the temperature soared past 100-degrees all last week, the last thing I wanted to do was stand over a hot stove when preparing dinner. However, if I could make something tasty in 10-15 minutes over the heat, I was willing to consider it. Especially since I was thinking about making one of my family’s favorite dishes. About a year ago, I was looking for something spicy and peanuty that went with tofu and I came across a recipe on the Nasoya website. I adapted it a little based on items we regularly had on hand and it was an instant hit. After living with us for about a month at the time, our Macedonian au pair, who was new to any Asian cuisine, said it was one of the best things she had ever eaten. Hopefully she still feels the same after living with us for a year!
- 1 pkg extra firm tofu, rinsed, patted dry, and cut into ½ inch cubes
- 1 cup brown rice
- 4 tbls soy sauce
- 1/2 tsp ground ginger
- 1 tbls olive oil
- 1/2 large onion, chopped
- 1 red bell pepper, chopped
- 1/2 cup dry roasted peanuts (cocktail peanuts work as well)
- 1/3 cup natural peanut butter (creamy)
- 3 tbls pure maple syrup
- 2 tbls rice vinegar
- 1 tbls water
- 1 tbls sesame seeds
- 1 garlic clove, minced
- 1/2 tsp chili paste (1 tsp if you like it extra spicy)
- 1/2 cup coarsely chopped cilantro
(6) Fold it in – Fold in the tofu until evenly distributed throughout the mix. Finally, fold in the cilantro. Warm up over the stove, if necessary, but it should have remained warm from the recently cooked rice.
Serve and Enjoy! Hopefully your family enjoys this as much as we do! This past time, we finally introduced Alister to this favorite dish and we found it was Alister-approved. While we ate dinner, he was pretty focused on gobbling up every last piece of tofu on his tray as shown below. (FYI – if serving to small children, remember to exclude the peanuts from the dish or remove them from their serving to prevent choking hazards).