Stir-fried veggies and tofu w/ peanut butter sauce
1 package extra firm tofu, pressed,drained, and cubed
1 tbsp. ginger, chopped
1 red onion, chopped
4 cloves garlic, minced
1 cup low-sodium vegetable broth
4 cups kale, chopped
2 tbs. tamari
1/8 cup rice wine vinegar
1 large jalapeno, chopped with seeds
1/4 tsp. crushed red pepper
2 cups carrots, chopped
2 cups broccoli, chopped
3 tbsp. black strap molasses
3 tbsp. organic peanut butter
Basmati rice, cooked according to package directions.
Sautee tofu over med-high heat in enough olive oil to at least
partially cover tofu, turning throughout to brown all sides. When browned, remove tofu from oil, drain on paper towels and set aside.
Using a wok or frying pan, heat 3 tbs. olive oil over medium heat. Add onions and ginger and sautee until onions are translucent. Add garlic and sautee until golden. Add vegetable broth, tamari, rice wine vinegar, kale, jalapeno, and crushed red pepper. Stir, reduce heat to a simmer, and cover. Let simmer for 10 minutes. Add broccoli, onions, carrots. Cover and continue simmering for another 5 minutes, or until all veggies are cooked but still remain crisp. Add blackstrap molasses and peanut butter. Reduce heat to medium-low. Stir well until all the peanut butter has melted and blended with liquid. Add tofu. Leave on heat and stir constantly for another 1-2 minutes, until tofu is blended well with mixture. Remove from heat. Serve over basmati rice.