Sunday, April 11, 2010
this yummy rice bowl comes from refresh, a cookbook from a vegetarian restaurant in toronto that looks quite fantastic. it's a gorgeous book filled with bright photos that will make you want to make every single recipe. we decided to break it in for a simple weeknight dinner.
the dish is made up of marinated tofu, cucumber, tomato, cilanto and bean sprouts (assuming yours don't smell funky like ours and actually make it into the bowl) piled atop brown basmati rice and drizzled, or drenched, in peanut sauce. speaking of the peanut sauce i bet there is one part of the recipe that's going to make you look twice, say "what!?!?" well yes, there is in fact one and a half CUPS of peanut butter in there. that's nearly a whole jar. needless to say if you make the whole recipe you will have a ton of sauce so cut it in half if you wish. however, it will keep in the fridge for a week and may i suggest using the extra to make lettuce wraps? i loved the flavor of the sauce, it was really lemony which gave it a lighter, i'm-not-eating-an-entire-jar-of-peanut-butter feel and complimented the peanut butter very nicely.
one thing i liked about this recipe is that all the vegetables and the tofu are raw so the only thing to cook is the rice. to make this whole creation here's what you do.
first, start your rice and mix up this marinade. cut up a block of tofu into bite sized pieces and let them marinate for an hour.
1/2 cup apple cider vinegar
3/4 cup tamari/soy sauce
1/4 cup water
1 1/2 tablespoons sunflower oil (i used canola)
next make your peanut sauce. whisk everything together in a bowl then heat over low heat until warm. we used less water than the 2 cups listed so add a cup to start and then thin it out to your desired consistency.
5 cloves garlic, minced
1 inch ginger, peeled and minced
1 1/2 cups natural smooth peanut butter
3/4 cup lemon juice
5 tablespoons tamari/soy sauce
2 tablespoons paprika
2 cups vegetable stock or water
cayenne pepper to taste
when everything is ready scoop some rice into a bowl and top with tofu. cover in peanut sauce and top with cilantro, sliced cucumber and a tomato (half moon shapes are nice), bean sprouts and a lemon wedge.