baked tofu and Bhutanese red rice


Ingredients:

  • 1 lb block firm tofu
  • 1 1/2 cup Bhutanese Rice (a beautiful red brown, nutty flavored rice)
  • Peanut Sauce (recipe follows)

Instructions:

Heat oven to 375. Rinse tofu, cut block into 3 slices horizontally, then each slice into half to make 6 servings each about 1/4 inch thick and providing 12 g of protein. Place in square 9×9 baking pan. Prepare peanut sauce. Pour enough peanut sauce over tofu to fully cover, but reserve some for serving with rice later. Baked tofu will keep in refrigerator for 5 days, but does not freeze very well (texture changes upon thawing.)

Measure 2 1/4 c water into pan with lid. Bring to boil, then add 1 1/2 c rice. Stir, turn heat down to simmer, and cook for 25 minutes. Check at 22 minutes, stir with fork. Dont allow to burn to bottom of pan; if water is not yet absorbed, after 25 minutes cooking time drain any excess water, remove from heat and stir with fork. Serve immediately. Or if will be storing rice for leftovers, leave lid off pan to cool quickly.

Serve baked tofu with rice, extra peanut sauce on the side, a dark green salad with feta cheese, red peppers and olives.

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Peanut Sauce


Ingredients:

  • 1/2 c Adams or other natural unadulterated peanut butter
  • 1/8 c red miso
  • 2 thin slices fresh ginger root, peeled then minced
  • 2 cloves garlic, pressed
  • 1/2 T molasses (or a little less maple syrup if molasses not available)
  • 1/2 lime, squeezed
  • 3/4 to 1 c water (depending on thickness of peanut butter)
  • black pepper to taste
  • pinch sea salt if peanut butter is unsalted

Instructions:

Place all ingredients into 2 cup glass measuring cup. Warm for 1 minute in microwave to soften peanut butter, then mix well. Store in glass jar with lid (so can shake and microwave to heat before serving) for up to five days.