Peanut Rice and Tofu
Combining brown rice, tofu, and peanuts in a simple main dish stir-fry, this is sure to become a mainstay in your repertoire if you enjoy these ingredients. Having the rice cooked ahead of time makes this a breeze. Photos by Evan Atlas.
- 14- to 16-ounce tub extra-firm tofu
- 1 tablespoon dark sesame oil (or use a neutral oil like safflower
- 1 tablespoon reduced-sodium natural soy sauce or tamari
- 1 medium red bell pepper, diced or cut into strips
- 2 cloves garlic, minced
- 4 scallions (white and green parts), thinly sliced
- 2 teaspoons grated fresh ginger, or more to taste
- 1 to 1½ cups frozen green peas, completely thawed
- 3 to 4 cups cooked brown rice (long- or medium-grain)
- Freshly ground pepper to taste
- Soy sauce or tamari to taste
- ½ cup peanut halves
- Cut the tofu into 6 slabs crosswise and blot very well between layers of paper towel or clean tea towel. (if you have a tofu press, press the tofu ahead of time). Cut the slabs into dice.
- Heat the oil along with 1 tablespoon of the soy sauce in a large skillet or steep-sided stir-fry pan. Add the tofu and stir quickly to coat. Cook over medium-high heat, stirring frequently until golden brown and on most sides.
- Stir in the bell pepper and garlic and cook over medium-high heat for 2 minutes.
- Add the scallions, ginger and green peas and continue to cook for a minute or so.
- Add the rice and stir everything together. Continue to cook until the rice is piping hot (how long depends on if you add hot or cold rice).
- Season with pepper, additional soy sauce or tamari, and more ginger, if you’d like. Remove from the heat and serve at once.