Peanut Tofu Stir-Fry w/ Brown Rice

For dinner today, I really wanted some thai food, but didn’t have any coconut milk in my house so I decided to make a peanut tofu stir-fry. But, instead of using chopped peanuts, I water downed some peanut butter and used it as a sauce to cook the vegetables. It was really tasty, to be honest, and gave the vegetables a nice texture. Most thai food that you eat in the restaurants is full of soy sauce, oil, and sodium but I wanted to stick to making pure and healthy food choices like I read about in The Kind Diet. Therefore, I altered the definition of “thai” stir-fry in this dish. Therefore, if you feel that it is not “thai” enough for you, feel free to sauté the vegetables in some soy sauce in addition to the peanut butter! Remember: if you plan on making this recipe, be sure to soak the brown rice overnight or for several hours before you plan on cooking your meal. Enjoy!

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The Recipe

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

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Directions

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. 

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