One of my new-found joys of living in my own place is the ability to cook whatever I feel like cooking. My newest creation (last night's dinner) was just too yummy to keep to myself. I made a vegetarian version due to lack of meat and not wanting to spend extra money, but it'd be completely awesome with chicken as well. My vegetarian version cost just $6.12 at the local grocer, and made about 4 servings. No, I don't have an actual title for it, I'm just going to call it awesome.
IngredientsFor Stir Fry/Saute
Cooking Oil
1 diced cooking onion
2 large carrots, peeled and cut into medallions
1 green Bell Pepper, cut into strips
1 yellow Bell Pepper, cut into strips
15 mushrooms, cut
4 Tbsp peanut butter1
Tbsp soy sauce
1 clove minced garlic
Juice of 1/2 a lemon
1 tsp granulated sugar
red pepper flakes (to taste)
Teryiaki Tofu
1 package firm tofu
2 Tbsp teryiaki sauce
2 Tbsp water
2 cloves minced garlic
1" piece ginger root, peeled and grated
If you are using the Teryiaki Tofu with this recipe, prepare it first, since it needs to marinate.
Instructions
Teryiaki Tofu
Wrap tofu in paper towel and place between two plates with a large can (like tomatoes) on top to remove excess liquid. While the tofu is being pressed, in a small bowl, mix together the teryiaki sauce, water, minced garlic and grated ginger. Cut the tofu into bite-sized cubes and marinate in the teryiaki mixture for 15 minutes - 1 hour depending on your time restraints. Bake tofu at 350 degrees until crispy. If you want a nice dark brown crust, broil for a few minutes before taking out of the oven.
Alternately, you can pan-fry the tofu pieces until crispy on all sides and then drain on paper towels.
Stir fry
Heat oil (approx. 1 Tbsp) in non-stick frying pan or wok over medium-high heat. Add in onions and carrots. Cook until onions are translucent. Add mushrooms and peppers. While this cooks, in a microwaveable bowl, put the peanut butter and soy sauce together and microwave for approx. 30 seconds or until you can easily stir the peanut butter. Mix in the minced garlic, lemon juice, granulated sugar and red pepper flakes. If the sauce is too thick, add some water until it's the consistency you desire. Pour sauce directly over the stir-fried vegetables and let cook for 1-2 more minutes. Serve over rice with the tofu and enjoy.
