Why I Love This Recipe
From Nutrition Action magazine. Good with rice and stir-fried veggies. Eleanor Rosellini
Ingredients You'll Need
1 tbsp. rice vinegar or cider vinegar
2 tbsp. Soy sauce
1/3 cup hot water
1 tbsp. Brown sugar (can be left out)
3 tbsp. Crunchy peanut butter
14 oz. extra-firm tofu, cut into 6 slices
2 cloves garlic, minced
2 scallions, thinly sliced
2 carrots, shredded
crushed red pepper
Whisk together vinegar, soy sauce, water, sugar and peanut butter. Set aside.
Sauté the tofu slices in canola oil until golden brown, about 3-5 minutes. Flip the tofu. Add the garlic and crushed red pepper and sauté 2 minute more. Add peanut butter mixture and heat until bubbling. Garnish with the scallions and carrots.