Tofu and Vegetables in a Peanut Sauce

[Guest guest]

A close friend was diagnosed with breat cancer a year ago, so I'm always on the

lookout for the " right " kind of food. Made this for her last week and it turned

out great.

 

 

* Exported from MasterCook *

 

Tofu and Vegetables in a Peanut Sauce

 

Recipe By :The Menopause Cookbook - Hope Ricciotti,M.D., and Vincent

Connelly

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SAUCE

1 cup water

2 tablespoons dark miso

1/2 cup natural peanut butter

3 tablespoons molasses

1 tablespoon honey

2 tablespoons cider vinegar

3 tablespoons shoyo or tamari

4 ounces silken tofu

REMAINING INGREDIENTS

4 1/2 cups water -- divided

1 1/2 cups sushi rice

sea salt to taste

1 large carrot -- peeled and sliced into 1/3-inch disks

1 pound broccoli -- ttrimmed, stems peeled and sliced into

1/3-inch disks, florets cut into 2-inch pieces

1 tablespoon canola oil

1 1-inch piece ginger root -- peeled and minced

1 red bell pepper -- seeded and sliced

1 zucchini -- sliced

12 ounces firm tofu -- sliced into small cubes

 

To prepare the sauce, place the water in a saucepan and bring to a boil. Remove

from the heat and whisk in the miso. Whisk in the peanut butter, molasses,

honey, vinegar, and shoyu. Whisk the suace until smooth. Place the tofu in the

work bowl of a food processor fitted with a metal blade. Puree the tofu and

stir into the peanut butter mixture. Set the sauce aside.

To complete the recipe, bring 3 cups of the water to a boil in a saucepan. stir

the rice into the water and return to boil. Reduce the heat, cover, and simmer

until tender, approximately 25 minutes.

While the rice is cooking, bring the remaining 1 1/2 cups of water to a boil in

a Dutch oven. Add a dash of sea salt to the water. Place the carrot disks in

the water and cover the pot. Steam for 2 minutes. Add the broccoli and steam

for 5 minutes longer or until the broccoli is tender. Drain the vegetables and

run them under cold water. Set the vegetables aside.

Heat the oil in a wok over high heat. When the oil is hot, add the gingerroot

to the wok. Cook for 30 seconds. Add the bell pepper and zucchini and cook

until the bell pepper begins to soften. Add the tofu and cook for 3 more

minutes.

Add the steamed vegetables to the wok and cook the ingredients until hot,

stirring often. Add the peanut sauce to the wok and simmer until it begins to

bubble.

Divide the rice among four plates. Spoon the tofu and vegetables onto each

plate and serve immediately.

 

 

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Per serving: 467 Calories (kcal); 9g Total Fat; (15% calories from fat); 15g

Protein; 89g Carbohydrate; 0mg Cholesterol; 60mg Sodium

Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0