Spicy Peanut Tofu

...or chicken.  But, are you still afraid of cooking with tofu?? Tofu is your friend!  It is good for you and cheap ($1.99 for 14 oz!).  This recipe just may be your new favorite comfort food.  It is mine!

Friendly tofu



Spicy Peanut Tofu on Brown Rice - Photo by Malorie

Spicy Peanut Chicken or Tofu on Brown Rice


adapted from Cooking Light Magazine August 2008
Serves 8

Ingredients

1 tablespoon peanut or canola oil
1 cup chopped onion (about 1 medium)
1 1/2 tablespoons minced garlic (about 4 cloves)
2 blocks firm/extra firm tofu (24 oz.),cubed (dried between paper towels for 30 min-few hours, whatever! )
2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 cup smooth or chunky natural peanut butter
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper (I do about 30 turns of my pepper grinder!)
1 (6-ounce) can tomato paste
1 28 oz. can petit diced tomatoes OR 3 cups chopped plum tomato (about 6 tomatoes)
2 (14-ounce) cans fat-free, less-sodium vegetable or chicken broth OR 1 ¾ cups water
1/2 cup crushed/chopped salted peanuts
8 cups hot cooked brown rice

Preparation

1.Heat oil in a Dutch oven over medium heat.

2.Add onion and garlic (and tofu if using) to pan; cook 5 minutes or until tender, stirring frequently.

3. Add chicken (if using) to pan; cook 4 minutes or until chicken is done, stirring frequently.

4.Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.

5.Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Add salt to taste.
6.Serve chicken mixture over rice. Garnish with crushed peanuts.