Vegetable Fried Rice With Tofu And Peanuts

• 1 cup basmati rice
• 6 tbsp oil
• 2 None onions, peeled and finely chopped
• 8 oz zucchini, cut into thin slices
• 10.5 oz red peppers, cut into small chunks
• 2 None carrots, cut into small chunks
• 2 cloves garlic, peeled and finely chopped
• 1/2 oz fresh ginger, grated
• 5.25 oz frozen peas, defrosted
• 1 1/4 cups vegetable stock
• 1/4 cup peanut butter
• 2/3 cup salted peanuts, plus extra for garnish
• 2 None medium eggs
• 1-2 tbsp flour
• 1 1/3 lbs tofu, cubed and marinated as desired
• 1 None lime, juiced

1. Prepare rice according to package instructions. Set aside and keep warm.
2. Heat a tablespoon of the oil in a pan and saute the onions for 3 mins, stirring. Add the zucchini, peppers, carrots, garlic and ginger, and cook for another 3-4 minutes, stirring. Add the peas, stock and peanut butter and bring to a boil, then reduce the heat and simmer for about 5 mins.
3. Grind 1/2 cup of the peanuts in a food processor. Coarsely chop the rest of the peanuts, then mix the two together in a wide bowl. Beat the eggs in a second bowl, then sift the flour into a third bowl. Take each cube of tofu and dip it first in the flour, ensuring it is coated on all sides, then the egg, and finally the peanut mixture.
4. Heat a tablespoon of oil in a frying pan. Add the rice and cook for about 3 mins, turning. Stir in the vegetable mixture and cook briefly over low heat. Season and add lime juice to taste.
5. Heat the rest of the oil in a pan and cook the tofu cubes in batches, ensuring they are golden brown on all sides, about 5-6 mins each batch. Serve the vegetable rice on a plate topped with tofu and garnished with peanuts.

basmati rice, oil, onions, zucchini, red peppers, carrots, garlic, fresh ginger, frozen peas, vegetable stock, peanut butter, peanuts, eggs, flour, lime

Taken from recipes-plus.com/api/v2.0/recipes/19989 (may not work)