Peanut Butter Tofu with Red Bell Peppers

1.5 pounds firm, sprouted tofu (one and half packages of Trader Joe’s sprouted tofu)
1/2 cup peanut butter
1/4 cup dark soy sauce
1 TBL agave
1/2 cup water
1 tsp lemon juice
2 cloves garlic, minced
1 TBL Siracha
1 tsp sesame oil
1 TBL Braggs or lite soy sauce
1 red bell pepper, cut into small pieces
1/2 tsp cayenne
1 TBL vinegar

Preheat oven to 350.

Slice the tofu into 9 slabs. Heat oil in a pan and fry until golden brown on both sides (about 3 minutes per side). Remove from heat and cool. Cut into bite sized pieces. Place tofu in a baking dish (we used a large cake pan) and toss with 1 TBL Braggs.

Blend the other ingredients together and pour over tofu. Make sure all the pieces are well coated. Bake about 30-40 minutes until most of the liquid has absorbed and the tofu is firm. If it starts to brown too quickly, cover with foil. The longer you cook it, the firmer the tofu will become.

Heat a frying pan and sautee the bell pepper with the cayenne and vinegar. Cook until tender, but not mushy.

Serve tofu and peppers over vegetable fried rice.

Adapted from this recipe for Javanese Roasted Tofu.

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Kidney bean curry with green beans and potaotes

We made the most delicious curry out of leftover kidney bean dip and vegetables,  served with leftover tomato rice.

1 c. leftover kidney bean dip (kidney beans, lots of fresh parsley, cumin, lemon juice, tahini, garlic powder, salt, water)

1 14 oz. can diced tomatoes

1 onion, diced

4 Yukon potatoes, cut into eights and boiled for 10 minutes, drain and set aside

1.5 c. green beans (frozen)

1/2 red bell pepper, chopped

1/2 tsp ginger

1 tsp turmeric

1 tsp garam masala

1 tsp cayenne

salt to taste

1-2 c. water

Boil potatoes, drain but reserve a little of the cooking water, and set aside. Meanwhile, in a dutch oven, saute onion in olive oil with the ginger, cook about 5 minutes on medium heat. Add bell pepper and cook another 4-5 minutes. Add tomatoes and spices, bring to a boil. Add bean dip and stir well. Add 1 cup of water and return to a boil. Add green beans and potatoes. Add more water if needed. Cover and reduce heat to simmer for 30 minutes. Serve with tomato rice.