Sesame-Peanut Tofu

Name: Sesame-Peanut Tofu
Yield: serves 2
Ingredients: 2 teaspoons sesame oil; 1 cup instant brown rice; 1 1/3 cups vegetable broth; 2 tablespoons peanut butter; 2 tablespoons honey; 2 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 1/8 teaspoon ground ginger; 2 to 4 garlic cloves, chopped; 1/2 teaspoon cayenne; 8 ounces firm tofu, drained, pressed, and cut into bite-size cubes; 1/2 orange bell pepper, cored, seeded, and sliced; One 8-ounce can sliced water chestnuts, drained; 1/2 head broccoli, cut into florets (about 2 cups)

December 9, 2011

This is a great way to introduce kids to tofu. Be sure to press all the liquid out of the tofu before adding it to the pot so that it will absorb as much of the sesame and peanut flavors as possible. See page 168 for advice on pressing tofu. I consider this recipe to be mildly spicy. If you need to make it blander for tender palates, use only 1/4 teaspoon cayenne or none at all. If you like more heat, simply add more cayenne. Instant brown rice has been parboiled, precooked, and then dried and packaged. It looks just like regular rice, except it is a whole grain rather than a refined one, and nothing artificial has been added.

Recipe notes

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