Sweet Chili Peanut Suace
1/2 Cup tamari
1/2 Cup sweet thai chili sauce
1/4 Cup creamy peanut butter
2 Tablespoons brown rice vinegar
1 Tablespoon fresh grated ginger
1 clove of garlic
1 lime, juiced
Tofu Stir Fry
2 extra firm large blocks of tofu, organic
2 red bell peppers, sliced and cubed
4 carrots, chopped or shredded
1.5 Cups shelled edamame, organic
1 Cup fresh basil, chopped
1/2 medium pineapple, cut into triangles
2 Cups brown rice
2 Cups coconut milk, full fat
2 Cups water
2 Tablespoons ginger, grated
4 Tablespoons fresh basil, chopped
2 lime, juiced
First make the sauce by adding everything into a blender and blend until smooth and combined
Start the rice by combining all the ingredients except the basil and lime juice in a sauce pan and bring to a boil. Once boiling, cover with a lid, reduce to a simmer and let it cook according to the package instructions. Mine took about 25 minutes.
Once cooked, add the lime juice, basil and fluff with a fork.
For the Stir Fry
Prepare your tofu: add the blocks to a bowl of warm salt water for 5-7 minutes. Then remove and pat dry. Remove as much moisture as possible then slice into cubes.
In a large wok or skillet over medium high heat add some oil, I used peanut oil. Once hott add the tofu in a slingle layer and begin to fry on one side. After it starts to brown and crisp up, 2-4 minutes, add a little more oil and carefully flip the tofu over and fry the other side for anotther 2-4 minutes.
Then add in the carrots and red bell pepper and cook for another 2-3 minutes.
Add the edemame, stir for 1 minute. Add in as much sauce as you need to cover the pan and bring to a simmer, cook until thickened, remove from heat. Stire in basil.
For the pineapple:
heat up a grill or grill pan and lightly brush both sides with oil. Grill 3-4 minutes on each side.