Tofu Stir Fry With Spinach Recipe
Ingredients
| 8 ounces tofu, cut into slices 1/4" thick | ||
| Water | 1 1/2 Cup (16 tbs) | |
| 1 1/4 cups quick-cooking brown rice | ||
| Onion | 1 , thinly sliced | |
| 2 carrots, thinly sliced on the diagonal | ||
| Sesame oil | 1/2 Teaspoon | |
| 1 celery stalk, thinly sliced on the diagonal | ||
| Yellow pepper | 1 To taste, thinly sliced | |
| Sweet red pepper | 1 To taste, thinly sliced | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| 8 ounces spinach, torn into bite-size pieces | ||
| Chicken stock | 1/2 Cup (16 tbs) | |
| Pineapple juice | 1/2 Cup (16 tbs) | |
| 1 tablespoon ginger juice | ||
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Honey | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Hot pepper flakes | 1/4 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Roasted peanuts | 3 Tablespoon | |
| Sesame seeds | 1 Teaspoon, toasted | |
Directions
Place the tofu on a baking sheet in a single layer.
Freeze for several hours or overnight.
Remove from the freezer and set aside to thaw just before beginning this dish.
In a 2-quart saucepan over medium heat, bring the water to a boil.
Stir in the rice, reduce the heat to low, cover the pan, and simmer for 10 minutes.
Keep warm.
In a 2-quart casserole, combine the onions, carrots, and oil.
Microwave on high for 3 minutes, or until the onions are slightly tender.
Stir in the celery, yellow peppers, red peppers, and mushrooms.
Microwave on high for 4 minutes, or until the celery begins to soften.
Stir in the spinach.
Cover with wax paper and microwave on high for 1 minute.
Stir, cover, and microwave on high for 1 to 2 minutes, or until the spinach wilts.
Drain off and discard any liquid.
In a 1-quart saucepan, combine the stock, pineapple juice, ginger juice, soy sauce, cornstarch, honey, lemon juice, pepper flakes, and coriander.
Stir over medium heat until the mixture comes to a boil and thickens.
Place the peanuts and sesame seeds in blender.
Chop finely.
Stir into the sauce.
Pour over the vegetables and stir to combine.
Cube the tofu and add.
Microwave on high for 2 minutes, or until heated through.
Fluff the rice with a fork.
Place on a platter.
Top with the vegetables.
Freeze for several hours or overnight.
Remove from the freezer and set aside to thaw just before beginning this dish.
In a 2-quart saucepan over medium heat, bring the water to a boil.
Stir in the rice, reduce the heat to low, cover the pan, and simmer for 10 minutes.
Keep warm.
In a 2-quart casserole, combine the onions, carrots, and oil.
Microwave on high for 3 minutes, or until the onions are slightly tender.
Stir in the celery, yellow peppers, red peppers, and mushrooms.
Microwave on high for 4 minutes, or until the celery begins to soften.
Stir in the spinach.
Cover with wax paper and microwave on high for 1 minute.
Stir, cover, and microwave on high for 1 to 2 minutes, or until the spinach wilts.
Drain off and discard any liquid.
In a 1-quart saucepan, combine the stock, pineapple juice, ginger juice, soy sauce, cornstarch, honey, lemon juice, pepper flakes, and coriander.
Stir over medium heat until the mixture comes to a boil and thickens.
Place the peanuts and sesame seeds in blender.
Chop finely.
Stir into the sauce.
Pour over the vegetables and stir to combine.
Cube the tofu and add.
Microwave on high for 2 minutes, or until heated through.
Fluff the rice with a fork.
Place on a platter.
Top with the vegetables.
Chef
