Indonesian Tofu In Peanut Sauce
|Onion||1 , thinly sliced|
|Minced fresh ginger||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Hot green chili peppers||2 , seeded and minced (Wear Plastic Gloves When Handling)|
|Canola oil||1 Teaspoon|
|Thinly sliced scallions||1 Cup (16 tbs)|
|Sweet red pepper||1 , thinly sliced|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Quick cooking brown rice||1 1⁄4 Cup (20 tbs)|
|Chunky peanut butter||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Tofu||1 Pound, cubed|
|Red pepper flakes||1⁄2 Teaspoon|
|Scallion||1⁄2 Cup (8 tbs), sliced|
|Lemon juice||1 Tablespoon|
|Soy sauce||1 Tablespoon|
In a 2 1/2-quart casserole, combine the onions, ginger, garlic, chili peppers, and oil.
Microwave on high for 3 minutes, or until the onions are crisp-tender.
Stir in the scallions.
Microwave on high for 2 minutes.
Add the red peppers.
Microwave on high for 3 minutes, or until the peppers are crisp-tender.
Meanwhile, in a 2-quart saucepan over medium heat, bring the stock to a boil.
Stir in the rice and bay leaf, reduce the heat to low, cover the pan, and simmer for 10 minutes.
Stir the peanut butter into the vegetables.
Add the water and mix well.
Microwave on high for 5 minutes, or until the vegetables are tender.
Add the tofu and pepper flakes (if using).
Microwave on high for 3 minutes, or until heated through.
Stir in the scallion greens, lemon juice, soy sauce, and molasses.
Microwave on high for 1 to 2 minutes, to heat through.
Fluff the rice with a fork.
Discard the bay leaf.
Transfer the rice to a platter.
Serve the vegetables over the rice.