Thursday, August 30, 2012

Indonesian Spicy Peanut Stirfry

I don't have much to say about this except that it's really good. Below I give an adaption for kids. And thank you, Indonesia, for spicy peanut sauce.

For the Stirfry:
2 tsp. peanut or canola oil
8 oz. diced tofu or tempeh
1 yellow or white onion, halved and thinly sliced
2 carrots, julienned
4-5 c. cooked brown rice (option: cook using coconut milk as part of the liquid)
Grated coconut, optional
Cilantro to garnish, optional

For the Sauce:
1/2 c. peanut butter
2 Tbsp. shoyu, tamari or soy sauce
1 Tbsp. seasoned rice vinegar
Juice of 1 fresh lemon or lime
1/4 c. water or coconut milk
Sriracha hot sauce or chili garlic paste to taste (I use about 1 Tbsp., but I like it really spicy so maybe start with 1 tsp.)
1 clove of garlic, pressed

1)  For the sauce simply whisk everything together in a small bowl and set aside.

2) Heat the oil over medium-high heat in a wok or very large saute pan and add the diced tofu or tempeh. Toss the tofu or tempeh  around in the oil and then let it sit until it starts to brown about 5 minutes. Toss it around and continue let it brown for about 5 more minutes.

3) Add the onion and carrot and continue to stir fry along with the tofu for about 5 more minutes.

4) Add the rice, sauce and grated coconut (if using) and toss to coat everything with the sauce and heat through.

Garnish with cilantro if desired. This makes about 4-6 servings.

NOTE: I adjusted this recipe for my kids by omitting the hot sauce and using broccoli rather than carrots and onions and all 3 of them loved it:

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