|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/4 | cup | peanuts, chopped | 1 | tablespoon | sesame seeds (not toasted) | 1/2 | teaspoon | ground ginger | 1/8 | tablespoon | Crushed red pepper, 1/4 tsp | 1 | block | extra firm tofu (block 1lb) | 1/8 | Usda default (100 gm - 4 oz) | peanut oil 1 tbsp | 2 | cups | 16 oz Vegetables, mixed stir fry frozen | 2/3 | cup | Stir-fry sauce | 2 | cups | rice, cooked | 1/4 | cup, chopped | green onions | 1 | large (3-1/16" dia) | orange, cut in 8 wedges |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Combine 1 tablespoon (9 g) peanuts, sesame seeds, ginger, and red pepper in a bowl. | | 2 | Combine with tofu or seitan cubes. | | 3 | Heat oil in a skillet over medium-high heat. | | 4 | Add tofu or seitan mixture. Stir-fry for 4 minutes or until mixture browns. | | 5 | Remove from skillet. Add vegetables to skillet, stir-fry until heated through. | | 6 | Add sauce, cook until bubbly. | | 7 | Return tofu/seitan to skillet; cook until heated through. | | 8 | Divide rice among 4 serving dishes, spoon tofu/seitan preparation over rice. garnish with remaining peanuts, onions, and orange wedges. |
|
