Keenan wants to know: Have you had your veggies today?
I dropped a carrot and a piece of broccoli on the floor and
the vacuum cleaner Keenan was there to happily eat it right up.
Sesame Tofu Stir-fry
1 cup brown rice, dry
1 block extra-firm tofu, drained and cubed
6 cups broccoli florets
1 cup mushrooms
2 stalks bok choy
2 cups carrots, peeled, and sliced into thin, 4″ long pieces
1/3 cup almond or peanut butter
1″ piece ginger, peeled and diced
6 cloves garlic, chopped
3 Tablespoon low-sodium soy sauce or liquid aminos
2 Tablespoon sugar
1 Tablespoon toasted sesame oil
2 Tablespoon seasoned rice vinegar
3 Tablespoon water
1 Tablespoon sesame seeds
1. Preheat oven to 475° F.
2. Cook 1 cup of brown rice according to directions.
3. Meanwhile, cube tofu. Spray a ceramic or glass 9×13 dish with non-stick spray. Arrange tofu in a single layer in the dish. Spray tofu with non-stick spray.
7. Mix together nut butter, ginger, garlic, soy sauce, sugar, vinegar, and water.
8. When tofu is done, add to veggie mixture in skillet or wok and add in nut butter mixture.
9. Heat to warm.
8. Serve over brown rice and top with sesame seeds. Yield: 4 servings.
Nutrition Notes: Bok Choy is also known as Chinese White Cabbage and a cruciferous vegetables cauliflower and broccoli. It’s high in vitamin A, vitamin C, beta-carotene, calcium and dietary fiber. This leafy vegetable is low fat, low calorie, and low carb and also contains potassium and vitamin B6. In addition to these essential vitamins, bok choy is a significant source of carotenoids like beta-carotene. These carotenoids are known for their antioxidant properties and are believed to reduce the risk of many cancers.
Taste Test: This has always been my favorite stir-fry recipe. The addition of nut butter adds another dimension to the sauce and the sesame seeds on top add a great crunch.