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November 11, 2019

November 4, 2019

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SWEET CHILI PEANUT TOFU

June 17, 2015

 

 

Ingredients
  •  

    Sweet Chili Peanut Suace

  •  

    1/2 Cup tamari

  •  

    1/2 Cup sweet thai chili sauce

  •  

    1/4 Cup creamy peanut butter

  •  

    2 Tablespoons brown rice vinegar

  •  

    1 Tablespoon fresh grated ginger

  •  

    1 clove of garlic

  •  

    1 lime, juiced

  •  

    Tofu Stir Fry

  •  

    2 extra firm large blocks of tofu, organic

  •  

    2 red bell peppers, sliced and cubed

  •  

    4 carrots, chopped or shredded

  •  

    1.5 Cups shelled edamame, organic

  •  

    1 Cup fresh basil, chopped

  •  

    1/2 medium pineapple, cut into triangles

  •  

    Coconut Rice

  •  

    2 Cups brown rice

  •  

    2 Cups coconut milk, full fat

  •  

    2 Cups water

  •  

    2 Tablespoons ginger, grated

  •  

    4 Tablespoons fresh basil, chopped

  •  

    2 lime, juiced

Instructions
  1. First make the sauce by adding everything into a blender and blend until smooth and combined

  2. Start the rice by combining all the ingredients except the basil and lime juice in a sauce pan and bring to a boil. Once boiling, cover with a lid, reduce to a simmer and let it cook according to the package instructions. Mine took about 25 minutes.

    Once cooked, add the lime juice, basil and fluff with a fork.

  3. For the Stir Fry

    Prepare your tofu: add the blocks to a bowl of warm salt water for 5-7 minutes. Then remove and pat dry. Remove as much moisture as possible then slice into cubes.

    In a large wok or skillet over medium high heat add some oil, I used peanut oil. Once hott add the tofu in a slingle layer and begin to fry on one side. After it starts to brown and crisp up, 2-4 minutes, add a little more oil and carefully flip the tofu over and fry the other side for anotther 2-4 minutes.

    Then add in the carrots and red bell pepper and cook for another 2-3 minutes.

    Add the edemame, stir for 1 minute. Add in as much sauce as you need to cover the pan and bring to a simmer, cook until thickened, remove from heat. Stire in basil.

  4. For the pineapple:

    heat up a grill or grill pan and lightly brush both sides with oil. Grill 3-4 minutes on each side.

  5. Assembly:

    layer rice between bowls, top with the tofu and vegetable stiry fry & pinnapple. Serve with basil, lime and extra sauce.

    Enjoy

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HEY, I'M CARA

On paper, I'm a certified health coach, holistic nutritionist and chef.

In action, I'm a purpose driven Food Freedom and Body Wisdom Consultant, guiding woman and men towards the health and lifestyle of their dreams.

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