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Crispy Tofu with Mixed Vegetables in Almond Sauce over Jasmine Rice Recipe

Crispy Tofu with Mixed Vegetables in Almond Sauce over Jasmine Rice recipe

Stashcook

This dish is a yummy mix of crispy tofu, colorful veggies, and a sweet and spicy almond sauce. It's served over jasmine rice. You cook the rice, stir-fry the tofu and veggies, and mix up the sauce. Then, put it all together!

Ingredients

1 cup jasmine rice
2 cups water
2 tablespoons olive oil
1 x (14 oz) pkg firm tofu
1 yellow bell pepper
1 orange bell pepper
2 cups baby kale
2 tablespoons almond butter
1 tablespoon honey
2 tablespoons tamari or soy sauce
1 tablespoon lime juice
1 tablespoon water
1 teaspoon crushed red pepper flakes
1 tablespoon sesame seeds

Method

1
Rinse the jasmine rice under cold water, then cook it with 2 cups of water according to package instructions.
2
While the rice cooks, drain the tofu and press it to remove excess moisture. Cut into 1-inch cubes.
3
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 10 minutes. Remove tofu and set aside.
4
Slice the yellow and orange bell peppers into strips.
5
In the same pan, add another tablespoon of olive oil and stir-fry the bell pepper strips until just tender, about 5 minutes.
6
Add the baby kale to the pan with the peppers and cook until wilted, about 2 minutes.
7
In a small bowl, whisk together almond butter, honey, tamari or soy sauce, lime juice, water, and red pepper flakes to create the almond sauce.
8
Return the tofu to the pan with the vegetables and pour the almond sauce over the top. Stir to coat and heat through for about 2 minutes.
9
Serve the crispy tofu and vegetables over the cooked jasmine rice. Sprinkle with sesame seeds before serving.

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