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Indonesian Tofu In Peanut Sauce

Microwaverina's picture
Ingredients
  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)
  Bay leaf 1
  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
  Molasses 1 Tablespoon
Directions

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.
Keep warm.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Microwaving
Ingredient: 
Tofu

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