Brown Rice Veggie Bowl with Tofu and Ginger Peanut Sauce

Hear me out.

This recipe is wonderful. It is so different from a lot of stir fries I make which is due to the peanut sauce. I know it may seem a little odd to put peanut butter on vegetables, but I promise it is well worth the try.

Ingredients for Veggie Stir Fry:

• 2 carrots sliced

• 2 cups broccoli florets 

• 2 small yellow squash sliced

• 1 green pepper chopped 

• 2-3 glove garlic minced 

• 1/2 tablespoon sesame oil

• 1-2 tablespoons soy sauce

• 1 teaspoon red pepper flakes

• salt and pepper to taste

• 1 package tofu cubed and pat dry with towel

• 2 cups brown rice (Package directions)

Directions: In large pan over medium heat place oil of choice in pan to coat the bottom. Once hot add cubed tofu and cook until sides are browned. Once tofu is cooked, add more oil if needed and add red pepper flakes, garlic, and veggies and cook until tender. Once tender add in sesame oil and soy sauce and cook for 3-5 minutes (depending on stove and heat).

Ginger Peanut Sauce:

• 1/2 cup creamy peanut butter 

• 1/2 cup water

• 1 tablespoon soy sauce

• 1 tablespoon freshly grated ginger

• 1 teaspoon brown sugar

• 1 teaspoon grated garlic

• 1 teaspoon rice vinegar 

• 1 teaspoon red pepper flakes (optional)

Directions: Place ingredients in microwave safe bowl and microwave at 15 second intervals until creamy. 

Plate with brown rice and veggies, and add tofu. Top with creamy peanut sauce and enjoy!

Additional Toppings: Fresh avocado, siracha, and cilantro. 

*Makes 4 servings