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Spicy Peanut Tofu

Source of Recipe


Annie Bowles






List of Ingredients



• 2 cups (16 ounces) water
  
• 1 cup dehydrated veggies (e.g., resealable pkg. of Just Veggies)
  
• 2 cups quick-cook brown rice
  
• 3 Tbsp powdered milk
  
• 2/3 cup (6 ounces) water
  
• 2 to 3 generous Tbsp natural peanut butter
  
• 1 Tbsp tamari or soy sauce
  
• 1 tsp chile paste (or crushed red pepper to taste)
  
• 1 pkg. baked tofu, cubed (try Thai or Honey Sesame)
  
• 1 cup cashews
  






Instructions



1. Bring 2 cups water and dehydrated veggies to a boil. Add rice; return to a boil, then reduce to a simmer and put a lid on it. Let rice simmer for 5 minutes (or according to package instructions), then remove from the heat.
   
   
2. Meanwhile, make the peanut sauce: Mix powdered milk with 2/3 cup water. Add peanut butter, tamari and chile paste. If you have the facilities, stir together all the sauce ingredients in a saucepan and bring to a soft boil (it will thicken nicely). Otherwise, you can mix it in a cup and be just fine, too.
   
   
3. Toss the cubes of tofu with the hot rice, pour over sauce and throw on the cashews.
   
   Serves 2 to 3