TERIYAKI PEANUT TOFU WITH STIR-FRIED VEGGIES & BROWN RICE

When it comes to dinner, stir-fry is a staple in our house. I know I’m in need of a good rest when I start making stir-fry for dinner every night, but it’s just the perfect healthy lazy-night meal! This Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice is a new favourite!

TERIYAKI PEANUT TOFU WITH STIR-FRIED VEGGIES & BROWN RICE

Ingredients
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

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.