Spicy Peanut Butter Tofu Stirfry
- Cooking rice wine (1/4 cup)
- organic peanut butter-be sure to not use any with added sugar, oil etc. (2 heaping tablespoons)
- maple syrup (1 TBSP)
- hot sauce-whatever you prefer-to taste
- toasted sesame seeds
- 1/2 block tofu
- half an onion
- peppers, carrots, any veggies-i like broccoli, string beans, mushrooms, and sometimes cooked sweet potato.
- 2 cups whole grain rice cooked
- Squeeze all water out of tofu with paper towels. Cut into medium size cubes and sautee in oil on medium heat. Once water has cooked out and tofu starts to brown, add in onion. Once onions start to look soft and brown, add in cooking wine and peanut butter. Cook down until peanut butter has broken town and everything is evenly coated. Add in the rest of your fresh veggies-simmer for 15 to 20. Sprinkle in sesame seeds to taste. Spoon mixture on whole grain rice and enjoy!
rice wine, peanut butter, maple syrup, hot sauce, sesame seeds, tofu, onion, peppers, rice
Taken from www.epicurious.com/recipes/member/views/spicy-peanut-butter-tofu-stirfry-50127859 (may not work)