This is a great way to introduce kids to tofu. Be sure to press all the liquid out of the tofu before adding it to the pot so that it will absorb as much of the sesame and peanut flavors as possible. See page 168 for advice on pressing tofu. I consider this recipe to be mildly spicy. If you need to make it blander for tender palates, use only 1/4 teaspoon cayenne or none at all. If you like more heat, simply add more cayenne. Instant brown rice has been parboiled, precooked, and then dried and packaged. It looks just like regular rice, except it is a whole grain rather than a refined one, and nothing artificial has been added.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
Step 3
Pour the rice and broth into the pot. Stir to coat the grains and smooth into an even layer.
Step 4
In a medium bowl, whisk the peanut butter, honey, soy sauce, vinegar, ginger, garlic, and cayenne until the peanut butter is emulsified. Add the tofu and stir gently to coat the cubes. Add the tofu to the pot in an even layer, leaving some of the sauce in the bowl.
Step 5
Scatter in the bell pepper, water chestnuts, and broccoli. Top with the rest of the peanut butter mixture.
Step 6
Cover and bake for 50 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 807
Step 8
Protein: 35g
Step 9
Carbohydrates: 122g
Step 10
Fat: 26g
Step 11
Cholesterol: 0
Step 12
Sodium: 185mg
Step 13
Fiber: 11g
