In this video I show you how to make Teriyaki Peanut Tofu w/ Stir Fry Veggies and Brown Rice

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BROWN RICE BASE

3 cups (750ml) cooked brown rice (1 cup – 250ml brown rice + 2.5 cups – 625ml vegetable broth)

VEGGIE STIR-FRY

1 tbsp (15ml) sesame oil or coconut oil
3 cups (750ml) broccoli florets
2 cups (500ml) zucchini, quartered and cut into 1/2 inch slices
2 cups (500ml) white button mushrooms, quartered
1 cup (250ml) carrots, sliced diagonally
1/2 red pepper, sliced

TERIYAKI PEANUT TOFU

1 block (350g) firm or extra-firm tofu, cubed
1/2 tbsp (7.5ml) sesame oil or coconut oil

TERIYAKI PEANUT SAUCE

1/4 cup (60ml) soy sauce or Bragg’s Liquid Aminos
2 tbsp (30ml) chile garlic sauce or sriracha (or a mix of the two)
3 cloves garlic, minced
1 tbsp (15ml) brown sugar
1 tbsp (15ml) peanut butter
2 tbsp (30ml) sesame oil
1 tbsp (15ml) sesame seeds (optional)
water to thin the sauce

INSTRUCTIONS

PREPARING THE BROWN RICE

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.

PREPARING THE TERIYAKI PEANUT SAUCE

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.

PAN-FRYING THE TOFU

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.

STIR-FRYING THE 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.

FINISHING THE TERIYAKI PEANUT TOFU

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.

TO SERVE

Serve the 1/4 of the vegetables and 1/4 of the tofu on a bed of brown rice (about 3/4 cup).

Enjoy!

Calories - 465
Protein - 30g
Carbs - 58g
Fat - 14g

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