Savory Tofu Peanut Sauce Stir Fry Recipe with Coconut Rice Recipe
Coconut Rice:
2 cups (rice cooker measurement) short grained white rice
1/2 can lite coconut milk (or small regular coconut milk)

1/2 cup water
1/4 cup natural peanut butter
1/8 cup San-J low sodium wheat free tamari
2 tbsp rice vinegar
2 tsp brown sugar
1 tsp ketchup
1 clove garlic, minced
1 tsp. grated fresh ginger
1/2 tsp red pepper flakes (more if you like the heat)

1 tsp cornstarch dissolved in 1 tbsp water, reserved

Stir Fry:
1/2 yellow onion, sliced into thick strips
1 portobello mushroom, including stem. Slice cap and dice stem.
1 1/2 carrots, peeled and cut into matchsticks.
2-3 fresh garlic cloves, diced
1 pkg. firm organic tofu (a la Trader Joes), cut in half and pressed
2 more fresh garlic cloves
kosher salt
peanut oil (or your favorite oil)
sherry or other flavorful cooking wine

Rinse your rice until the water is no longer cloudy. Shake off the water and then put your rice in your rice cooker. Pour half of a can of coconut milk into the rice cooker and add water until the liquid reaches the two cup mark. (Or, just substitute coconut milk for half the water in your favorite rice recipe.)

Make your sauce by combining ingredients from water to red pepper flakes into a blender. Blend. Then heat on the stove in a saucepan until the sauce begins to boil. Lower heat and let simmer for five minutes, whisking occasionally. Add cornstarch slurry and let sauce thicken, take off heat and reserve.

I like two styles of tofu in my dishes for texture variety. (Optional- pick one style if you prefer.) Take one slab of tofu and slice it thinly into strips. Cut the remaining slab of tofu into cubes. Heat 1 cup or so of peanut (or canola, etc. oil with a high smoke point) over a high heat in your wok , toss in some kosher salt (if desired) and fry half of the tofu strips. Turn over when the tofu looks golden brown on one side. When fried golden on both sides, put on a rack so any extra oil can drip off. For your tofu cubes, clean your wok and pour a little (1 tbsp. or less) fresh peanut oil in the pan. Let it heat until almost at smoking point, add a whole garlic clove, let it brown and then remove from pan. Add a little salt to taste, and throw in your tofu cubes. Add your diced garlic and toss. When tofu cubes are browned on all sides (turn frequently), remove and reserve.

Add a tiny bit more oil, season it with the remaining garlic clove, remove the clove, and throw in your onion strips. You may need to do one half recipe at a time. When onion looks slightly softened, throw in your diced mushroom STEM. Toss frequently. When onion looks done and browned on the edges, remove and reserve. Throw in your portobello mushroom slices and saute. When they start to soften but the pan seems dry, throw in a little sherry (tablespoons, not cup measurements). Add your carrot matchsticks and stir fry for a minute or so. Throw in the rest of your reserved ingredients, mix, and then begin to drizzle your sauce on the stir fry, mixing sauce thoroughly into the dish.

You will have leftover stir fry, so you can double the rice if you prefer.