Thai Stir-Steam

Ingredients

• 4 1/2 Cups of Cooked Rice
• 1 Cup Sweet Red or Yellow Peppers (1 inch pieces)
• 1 Cup Carrots (matchsticks)
• 2 Cups Broccoli (bit size)
• 1 Block of Extra Firm Tofu

• 1/4 Cup Smooth Natural Peanut Butter
• 2 Tbsp Brown Sugar
• 1 Tbsp Sesame Oil
• 1/2 Cup Red Wine Vinegar
• 2 Tbsp Soy Sauce, Low Sodium
• 1 Tsp Onion Powder
• 1 Tsp Ground Ginger or 1 inch Piece of Fresh Grated
• 1/8 Tsp Ground Red Pepper
• 1/2 Tsp Paprika

Directions

First cook some rice if you don't have any on hand. Check the bag for cooking instructions. 1 1/2 cups of uncooked rice makes about 4 1/2 cups.

Just before the rice is finished begin chopping the vegetables and steam them until they are tender.

While the vegetables are steaming you can cook the tofu in the microwave for 5 minutes and cut into 1 inch cubes.

If you freeze the extra firm tofu the night before it will change the texture and become even firmer after it's cooked and absorb more flavor but this is optional. Never freeze silken tofu it will ruin it.

Now place ingredients for sauce into sauce pan and heat slowly until ingredients have dissolved and thickened. If the sauce gets too thick you can add water to thin it out.

To serve this dish make a mound of rice with veggies and tofu on top and drizzle with sauce.