
Brown Rice Supper with tofu, roasted peanut sauce, and stir-fried carrots

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Remember learning to roll-cut vegetables? Eating brown rice every day? Sipping miso soup for breakfast? If this is what you were doing in your commune, then you know how nice it is to return to this food on occasion. It's clean and wholesome and leaves you feeling the same. And even if memory isn't about to take you there, the meal is no less pleasurable. Instead of your thick peanut butter-based sauce, this lighter, greener version includes lots of coriander and mint along with freshly pan-roasted peanuts. Its delicious on many foods, including Skillet-Seared Tofu and other Asian-inspired dishes. I used to drink tea with this dinner, but today I might go for a glass of Austrian Gruner Veltliner, a lively white wine that isn't encumbered with oak.
ingredients
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serves: 4
THE RICE:
1 1/2 cups short-grain brown or brown basmati rice
1/2 teaspoon sea salt
THE CARROTS:
5 large carrots, peeled
2 teaspoons light or roasted peanut oil
1 1-inch knob of fresh ginger (peeled and sliced into thin strips)
soy sauce or tamari to taste
4 scallions, including the greens (thinly cut on the diagonal)
sea salt (optional)
THE TOFU:
1 carton firm tofu packed in water, drained
sea salt
soy sauce or ponzu sauce
Peanut Sauce
Servings Per Recipe: 4
Amount per Serving
Calories: 437
- Total Fat: 11.5 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 375.8 mg
- Total Carbs: 67.5 g
- Dietary Fiber: 7.2 g
- Sugars: 4.6 g
- Protein: 19.2 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012