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Thai Tofu Stir Fry




Source of Recipe


The Wild Note Cafe


List of Ingredients




12 oz. tofu, cubed
4 carrots, short cut
1 medium zucchini, moon shape cut
1 stalk and head broccoli (8 oz.), chopped
4 cups spinach, cleaned well
1 pound sticky rice (approx. 1/2 cup uncooked rice, prepared according to instructions)
Ponzu Sauce (recipe below)
Spicy Peanut Sauce (recipe below)
Red cabbage (garnish)
Sesame seeds (garnish)

Ponzu Sauce:
1 1/3 Tbs. soy sauce
2 2/3 Tbs. rice vinegar
½ Tbs. minced ginger
½ tsp. minced garlic
½ tsp. red chili flakes
1/3 cup sliced green onions
¼ cup chopped cilantro
1 tsp. sesame oil
1¼ Tbs. honey

Spicy Peanut Sauce:
1 cup coconut milk
2 Tbs. peanut butter
½ Tbs. sambal chili paste


Recipe



Peanut Sauce:
1. Simmer coconut milk in saucepot for about 10 minutes.
2. Add peanut butter and chili paste.
3. Lower heat and cook for 5 minutes.

Tofu Stir Fry:
1. Heat sesame oil in sauté pan until hot.
2. Sauté tofu for about 2-3 minutes or until golden.
3. Add ingredients for Ponzu Sauce along with carrots, zucchini, and broccoli and cook until vegetables are tender.
4. Add Spicy Peanut Sauce.
5. Season with salt and pepper, if desired (optional, not included in analysis).

Presentation:
1. Serve with sticky rice and arrange spinach around plate.
2. Garnish with red cabbage and sesame seed

Serves 4