CFJC Midday July 9 Made With Love

Crave for some healthy salad, here it is!!


Rice wine vinegar 2 Tablespoon (or lime/lemon juice)
Tamari soy sauce 1 Tablespoon
Smooth peanut butter 1/2 Cup (8 tbs)
Hot water 1/4 Cup (4 tbs)
Garlic clove 3 , chopped finely
Chopped fresh ginger 2 Tablespoon
Red pepper spice blend 2 Tablespoon
For stir fry
Olive oil 1 Tablespoon
Extra firm tofu 1 Packet , cubed
Broccoli head 1 , chop (or 3
Red pepper 1 , chopped
Crimini mushroom 5 , sliced
For garnish
Fresh cilantro 1 Tablespoon , chopped (as needed)



For Sauce:

1. In a bowl, combine rice wine vinegar, soy sauce, peanut butter, hot water, garlic, chopped ginger, and red pepper spice blend. Mix well.


2. Place a wok or skillet on flame and pour oil in it.

3. Add tofu, broccoli, red pepper, and mushroom. Cook over medium high flame for 5-7 minutes or until tender but still crisp. Add little water if needed.

4. Pour sauce and stir to combine.


5. Garnish with cilantro and serve hot.


You can replace tofu with any kind of meat like beef, shrimp, or chicken and cook with vegetable of your choice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6