Thai Stir-Steam

  • COOK
    20 Mins
  • PREP
    10 Mins
  • TOTAL
    30 Mins

Rice, tofu and vegetables smothered in a sweet and spicy peanut sauce. This has a mild heat but if you want it hotter you can always add more ground red pepper.

Original Release Date: January 24, 2008

Nutritional Facts
Servings 4Serving Size 1/4 Block of Tofu, 1/4 Cup of Sauce, 1 Cup of Rice & 1 Cup Vegetables




Calories528
Fat14g
Carbohydrates64g
Protein20
Fiberg
Sugar8.5g
Sodiummg





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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


  • Peanut Sauce Ingredients

  • 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
  • 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.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.