Teriyaki Peanut Tofu With Stir-Fried Veggies & Brown Rice

• 3 cups cooked brown rice 1 cup brown rice + 2.5 cups vegetable stock
• 1 tablespoon sesame oil or coconut oil
• 3 cups broccoli florets
• 2 cups zucchini quartered and cut into 1/2 inch slices
• 2 cups white button mushrooms quartered
• 1 cup carrots sliced diagonally
• 1/2 red pepper sliced
• 1 block extra firm tofu or firm, cubed
• 1/2 tablespoon sesame oil or coconut oil
• 4 tablespoons soy sauce or Bragg's Liquid Aminos
• 2 tablespoons chile garlic sauce or sriracha, or a mix of the two
• 3 cloves garlic minced
• 1 tablespoon brown sugar
• 1 tablespoon peanut butter
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds optional
• water to thin the sauce

1. 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.
2. Once the rice is cooked, remove from heat and fluff with a fork.
3. In a medium sized bowl, combine all of the sauce ingredients.
4. 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.
5. Heat 1 tbsp of sesame oil or coconut oil in a wok or skillet over medium-high heat.
6. Arrange your cubed tofu in the wok. Cook until golden-brown, about 3-4 minutes.
7. Flip each piece and brown the other side, cook for another 3-4 minutes.
8. Once the tofu is cooked, pour it into the prepared teriyaki sauce and let it sit until you've cooked your vegetables.
9. Heat 1 tbsp sesame oil in a skillet or wok over medium-high heat.
10. Add the broccoli florets, toss, and cook for 2 minutes, stirring regularly.
11. Add the zucchini and carrot, toss, and cook for 3 minutes, stirring regularly.
12. Add the mushroom and red pepper, toss, and cook for another 2-3 minutes until the broccoli is tender yet crisp.
13. Add a few dashes of soy sauce and toss to coat. Pour into a bowl and set aside.
14. Reheat your wok or skillet and pour the tofu and sauce mixture into the hot pan.
15. The sauce should bubble and thicken, stir constantly to prevent the sauce from burning.
16. Once the sauce is thick (about 1-1.5 minutes) remove from heat.
17. Serve the 1/4 of the vegetables and 1/4 of the tofu on a bed of brown rice (about 3/4 cup).

brown rice, sesame oil, broccoli florets, zucchini, white button mushrooms, carrots, red pepper, sesame oil, soy sauce, garlic sauce, garlic, brown sugar, peanut butter, sesame oil, sesame seeds optional, water

Taken from www.yummly.com/recipe/Teriyaki-Peanut-Tofu-with-Stir-fried-Veggies-_-Brown-Rice-1037395 (may not work)