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


by: Gina2

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. It’s 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.


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serves: 4


1 1/2 cups short-grain brown or brown basmati rice

1/2 teaspoon sea salt


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)


1 carton firm tofu packed in water, drained

sea salt

soy sauce or ponzu sauce

Peanut Sauce

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

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

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1.  Rinse the rice, put in a pot with 3 3/4 cups water and the salt, and bring to a boil. Reduce the heat to low and cook, tightly covered, until done, about 40 minutes.

2.  Cut the carrots diagonally, rolling a quarter turn each time you slice to make attractive, irregular shaped pieces—thus the roll cut.

3.  Heat the oil in a wok or skillet. When hot, add the ginger, then the carrots. Stir-fry for several minutes, then add a few teaspoons soy sauce and stir-fry for 1 minute more. Pour in 1/2 cup or so of water, cover the pan, and cook until the carrots are tender, 5 or more minutes, depending on their size. Remove the lid, add the scallions, and cook until the liquid is reduced to a glaze. Taste a carrot and season with sea salt if needed.

4.  Slice the tofu into 1/2-inch triangles or rectangles. Heat a large nonstick skillet. Add the tofu, sprinkle it with salt, and cook over medium-high heat until the water cooks out and the tofu starts to color nicely. Turn and cook on the second side until golden, about 10 minutes total. Add a little soy or ponzu sauce to the pan to glaze the tofu.

5.  Reheat the carrots if necessary. Serve the rice, the carrots, and the tofu on the same plate and pass the peanut sauce.

Cooks' note:
The rice takes the longest, so start it first. Then go to the carrots, the sauce, and the tofu. Dinner will be done when the rice is. The peanut sauce is good on everything, so serve the rice, carrots, and tofu with the sauce on the side.

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