Time 20m Yield 4 Number Of Ingredients 11 Steps:
Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
Time 40m Yield 4 Number Of Ingredients 15 Steps:
Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms. Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.
Time 45m Yield 24 skewers (4 to 6 servings) Number Of Ingredients 13 Steps:
Prepare the satay: Place the tofu in a folded dish towel and gently press to remove excess liquid. Cut tofu into 1-inch cubes. Cut the thicker white and light green stalks of the scallions into 1-inch pieces. Thinly slice the thinner, dark green scallion stalks on the diagonal and reserve for the garnish. Make the peanut sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots, chiles and garlic, and cook, stirring occasionally, until softened, 4 to 5 minutes. Transfer to a food processor or blender. Add the peanut butter, 5 tablespoons kecap manis and ⅓ cup plus 1 tablespoon water, and blend until almost smooth. (It makes about 1 ½ cups.) Transfer sauce to a small bowl. (If the sauce thickens, add more water by the tablespoon until it is pourable.) Assemble the satay: Place a cube of eggplant onto a bamboo skewer, followed by a piece of pineapple, bell pepper, scallion, tofu and another piece of eggplant. Repeat with the remaining skewers. Heat the grill or a griddle pan over high. Use a pastry brush to dab the 1/4 cup oil all over the skewers. Once hot, line the skewers on the grill or griddle pan, working in batches as needed. Cook for 10 to 12 minutes, turning every 2 to 3 minutes with a metal spatula or tongs, until the eggplant is cooked through. Transfer to a plate. Prepare the glaze: Mix 4 tablespoons kecap manis with the remaining 2 tablespoons oil. Brush the glaze all over the skewers. Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.
Time 15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don’t worry if sauce is not entirely blended; heat will melt the peanut butter into a smooth texture when added to wok.). Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes. Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp. Serve over rice, and enjoy!
