Yields 1 Serving
Serving Size: 1 dinner entree bowl
1/2 cup cooked brown rice, long grain
1 cup bok choy leaves
1/2 cup broccoli heads, diced
1/5th extra firm tofu, diced
1/2 yellow bell pepper, sliced (you can use any color you wish)
1 – 2 tbsp creamy unsalted peanut butter
1 tbsp seaweed kelp (optional)
1 tsp garlic powder
1 tsp onion powder or 2 tbsp of onion, chopped
1/2 – 1 tsp salt
1/2 tsp fresh black pepper
1 – 2 tsp fresh grated ginger root
1. Soak your brown rice overnight or for several hours (~ 6 hours) in a pan with twice the amount of water. Cook them in a rice cooker. I like to cook my rice and quinoa with a tbsp or two of seaweed kelp (that is the brownish string that you see in the brown rice), but you don’t need to do this since it doesn’t add to the taste – it’s more just for nutrition since sea vegetables are good for your digestion!
2. Chop all the vegetables and mix together in a pan.
3. Take your tbsp of peanut butter and put it in a small cup or plate. Add approximately 2 tbsp of water and water down the peanut butter to make it a sauce. You can add more water and peanut butter depending on if you want your stir-fry to be more watery and nutty.
4. Throw in your spices and grated ginger followed by the watered down peanut butter. Cook everything together.
5. Serve the tofu stir-fry with the brown rice.