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Ginger-Peanut-Coconut Tofu & Veggie Stir-Fry Over Rice

6 faves
Nutrition per serving    (USDA % daily values)
CAL
466
FAT
71%
CHOL
0%
SOD
41%

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Ingredients for 4 servings

2 heaping Tbsp peanut butter

2 Tbsp tamari or soy sauce

1/2 cup coconut milk (I used light coconut milk, but full fat works too)

1/2 tsp fresh ginger, grated

1 tsp candied ginger, chopped (optional)

1 Tbsp brown rice syrup or agave syrup

1 tsp sesame oil

1/4 tsp cayenne or red pepper flakes

1/4 tsp garlic powder or 1 clove garlic, chopped

1 tsp orange zest

s&p to taste if desired

4 cups Asian veggies (broccoli florets, snow peas, water chestnuts, carrots, mushrooms, edamame - any variety you'd like - fresh or frozen)

1 tsp safflower oil

optional: splash of sake to finish

1/3 cup slivered almonds or chopped peanuts

1 1/2 cups large tofu cubes, firm

1 tsp white miso paste

2-3 tsp agave, maple or brown rice syrup

1 Tbsp fresh orange juice + pinch of zest

s&p to taste

1 cup white rice, rinsed

1 1/2 cups mushroom or vegetable broth <- flavor built in! garnish: fresh basil, orange slices, freshly grated ginger on top

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