Spicy peanut, tofu and spinach stir-fry from Gael
--From Chatelaine, a Canadian women's magazine that prints one vegetarian recipe each week. Gael made this on 2-1-11 and she and Rob loved it. She took the leftovers to work the next day.
•1/2 cup (125 mL) orange juice
•1/3 cup (75 mL) smooth all-natural peanut butter
•1/3 cup (75 mL) vegetable broth or teriyaki sauce, preferably low-sodium
•2 tbsp (30 mL) hot chili-garlic sauce
•454-g pkg extra-firm tofu
•1 red pepper
•6-oz (170-g) bag baby spinach
In a small bowl, whisk juice with peanut butter, broth and
chili-garlic sauce until mixed. Set aside. Slice tofu into thin,
french-fry-sized sticks. Slice pepper into thick strips.
Lightly coat a large frying pan with oil and set over medium-high
heat. When hot, add tofu and pepper. Gently stir-fry until tofu is hot
and pepper is tender, 3 to 5 min. Don’t worry if tofu breaks a bit.
Stir in sauce and spinach. Remove from heat and stir until spinach is
just wilted. Serve over cooked couscous, boiled quinoa or steamed