Sunday, December 6, 2009

Fried Tofu and Chard with Peanut Sauce over Rice Noodles.

Phew, it's been awhile since my last post but it hasn't been due to inactivity. Episode 4 has been a doozey to shoot and edit and work at the ol' cubicle range is crazy with Christmas decorations and props. To tide you over until I post the episode I offer you this easy dinner that is both vegan and delicious.

Fried Tofu and Chard with Peanut Sauce

I picked up some chard at the Farmer's Market and decided that it would be a great stir fry with the tofu we had in the fridge. My good friend Nada has a recipe for peanut sauce that I have been itching to try. I gave it a few of my own little twists but the basic recipe is hers.

At the Indian grocery store down the street I found the cutest peanut butter in their "English Section" as the manager put it. It is natural and sugar-free. Awesome!!

Peanut Sauce

1 cup creamy peanut butter
1 cup coconut milk
1/4 cup soy sauce
1/4 cup chopped fresh cilantro (my addition)
2 cloves of garlic chopped
2 tbsp. honey
1/2 of a fresh squeezed lime
salt and pepper
1 cup of water

Whisk all of the ingredients together and heat in a sauce pan on low heat. Once the sauce is mixed and smelling yummy, turn the heat down to barely on.


1 pkg firm tofu cut into small cubes
peanut oil
1 bunch of red chard, stems removed and chopped.
1 bok choy chopped
1 onion chopped
2 cloves of garlic chopped.

In a frying pan heat a tablespoon of peanut oil and fry the cubes of tofu until golden. Transfer tofu to bowl for later.

Add a smidge more oil and add your onions, cook until translucent. Add the garlic. In batches add the chard and bok choy until it has all cooked down.

Add the tofu and toss with the peanut sauce.

Serve over boiled rice noodles tossed in a bit of rice vinegar, if you have it.


mangocheeks said...

I've only just found your blog and as a vegetarian, I am looking so forward to going through it.

Happy New year to you.

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