Peanut Sauce Vegetable Stir Fry With Tofu

This comes courtesy of the Bob's Red Mill recipe collection. The original version called for serving over quinoa, but since I never have that available and suspect many others don't either, this version I'm posting simply calls for rice. Feel free to serve this over quinoa or whatever grain suits you; soba noodles would probably be great too. Personally, I always omit the mushrooms because of an allergy; the veggies are really just suggestions anyway, so adapt and experiment according to your needs. Chopped peanuts are nice added to this, too, for added crunch. NOTE: Cook time does not include cooking of the rice, since that will vary according to the kind you use.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 1  small head broccoli, chopped
• 1  small red bell pepper, chopped
• 5  medium mushrooms, sliced
• 1 (12 -14 ounce) package extra firm tofu, cubed
• 1⁄2 cup hot water
• 1  tablespoon vinegar
• 2  tablespoons soy sauce
• 1⁄2 cup peanut butter
•  cayenne pepper, to taste
• 3  cups cooked rice

Directions

1. 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.).
2. Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.
3. Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp.
4. Serve over rice, and enjoy!