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.
Serving size: Complete recipe
Calories 2518 Calories from Fat 982
% Daily Value*
Total Fat 115 g176.4%
Saturated Fat 17.3 g86.7%
Trans Fat 0 g
Cholesterol 10.8 mg3.6%
Sodium 2278.2 mg94.9%
Total Carbohydrates 297 g98.9%
Dietary Fiber 36.6 g146.4%
Sugars 51.5 g
Protein 98 g195.4%
Vitamin A 119.1% Vitamin C 443.1%
Calcium 57.1% Iron 72.4%
*Based on a 2000 Calorie diet