Ginger-Peanut-Coconut-Citrus Sauce:
2 heaping Tbsp peanut butter
2 Tbsp tamari or soy sauce
1/2 cup coconut milk (I used light coconut milk, but full fat works too)
1/2 tsp fresh ginger, grated
1 tsp candied ginger, chopped (optional)
1 Tbsp brown rice syrup or agave syrup
1 tsp sesame oil
1/4 tsp cayenne or red pepper flakes
1/4 tsp garlic powder or 1 clove garlic, chopped
1 tsp orange zest
s&p to taste if desired
Tweak it! Other flavor accents to experiment with in the sauce: lime juice and zest, lemongrass, dried chilies, basil, miso.
Veggies:
4 cups Asian veggies (broccoli florets, snow peas, water chestnuts, carrots, mushrooms, edamame - any variety you'd like - fresh or frozen)
1 tsp safflower oil
optional: splash of sake to finish
also:
1/3 cup slivered almonds or chopped peanuts
Miso Ginger Tofu:
1 1/2 cups large tofu cubes, firm
1 tsp white miso paste
2-3 tsp agave, maple or brown rice syrup
1 Tbsp fresh orange juice + pinch of zest
1/2 tsp fresh ginger, grated
1 tsp safflower oil
s&p to taste
Rice:
1 cup white rice, rinsed
1 1/2 cups mushroom or vegetable broth <- flavor built in! garnish: fresh basil, orange slices, freshly grated ginger on top
Directions:
1. First, prepare the rice by rinsing it well and then adding 1 1/2 cups of broth to a large pot. Turn heat to high, when boiling add the rice. Cover, reduce heat to medium and simmer until the rice is fluffy and tender. This usually takes 30 minutes or so. You can also use a rice cooker. Fluff rice with a fork and set aside, cover to stay warm.
2. Add peanut butter, tamari, ginger, sweetener, sesame oil, spices and coconut oil to a small bowl and combine until a thick sauce forms. You can also toss in a Vitamix and blend to make silky smooth in a flash.Add this mixture to a small sauce pot over medium heat, simmer until mixture thickens and smooths. Simmer for about three minutes and remove from heat. Tip: If you want an even thicker sauce you can add 1 tsp arrowroot powder to the mixture before heating. Set sauce aside.
3. In saute pan or Wok, add the safflower oil and turn burner to high. When oil is hot, add your veggies and saute until tender. You can decide if you want to have crisp al dente veggies to serve with sauce poured over top right before serving - or if you want to saute the veggies right in the sauce to soften them up and marinate the flavors a bit. I just sauteed the veggies right in the sauce. If you are doing the same, you can add the sauce to your veggie saute and let sizzle on high for a good 2-3 minutes for the flavors to absorb. Optional: finish the veggie saute off by adding a tiny splash of sake.
4. Add rice to your serving dish and top with your sauce and veggies.
5. Lastly, you will do a very quick saute with your tofu. Stir together the 'sauce' in a small bowl (miso, OJ, sweetener, ginger) set aside. Slice tofu into large cubes and press dry with paper towels on all sides of cubes. Add oil to saute pan and when the oil is hot, add the dry tofu. Do not move the cubes too much, this will interrupt the nice sear on the bottom of the tofu. Flip after about 1-2 minutes and saute on all sides. When the tofu is nicely seared, drizzle the sauce over top and allow to saute another minute or until the sauce has been absorbed by the tofu.
6. Add the freshly sauteed cubes on top of your veggies and serve. Orange slices, fresh grated ginger and fresh basil to garnish. Sides of rice on the side. Serve with hot sake if you'd like!
source: http://kblog.lunchboxbunch.com/2013/05/ginger-peanut-coconut-veggie-tofu-stir.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+KathysBlogHealthyHappyLife+%28Kathy%27s+Blog%3A+Healthy.+Happy.+Life.%29&utm_content=Yahoo%21+Mail&safe=strict&safeui=on&surl=1
