Mama K's Ginger Tofu Stir Fry

454 grams Mori-Nu, Tofu, silken, extra firm
1 tbsp Great Value Creamy Peanut Butter
1 tbsp Extra Virgin Olive Oil
4 tsp Ginger, ground
1 tbsp Ground Mace (by WOMYN42)
.5 tsp Cloves, ground
3 tsp Lee and Perkins Worchestershire sauce reduced sodium (by ALGROVE1)
4 cup (8 fl oz) Water, tap
3 cup Squash - Yellow and Zucchini
1.5 cup, chopped Onions, raw
2 cup, diced Celery, raw
4 cup, chopped Carrots, raw
1.5 cup, chopped Kale
2.5 cup Brown Rice, medium grain

Here are some tips for sauteeing the vegetables:
Saute the onions until they become slightly translucent but still primarily white; they should be slightly al dente (no more than 2 minutes)
The color of the carrots should become a brighter orange. (approximately 2 and ½ minutes)
The celery should be stirred frequently and become more vibrant as they cook. (no more than 2 minutes)
Stir the squash constantly while sauteeing to ensure the squash is evenly cooked and not mushy. (no more than 2 minutes.)
The Kale should be sauteed last to ensure a good mixture of flavors. If the kale becomes slightly brown, add a little lemon juice (no more than ¼ tsp) to the marinade to bring out the bright green color of the kale leaf. (no more than 3 minutes, stirring frequently; don’t overcook! Overcooking the kale will turn the leaves brown and bitter.)
You may add baby corn or horse chestnuts as well, which add minimal calorie count but offer a bright color.

Preheat the oven to 350 degrees. Mix the following tofu marinate with the following ingredients:
1 tbsp creamy peanut butter
1 tbsp extra virgin olive oil
4 tsp ground (or fresh) ginger
1 tsp ground (or fresh) mace
0.5 ground cloves (or 8 whole cloves)
3 tsp Lee and Perrins worcestershire sauce
boiling water
Mix until smooth.
Put the marinade into a cast iron pot, place tofu into marinate and place on stove to cook on high for 20 minutes. The marinade will thicken slightly. Once the marinate begins to thicken, remove tofu pieces from marinade and put the tofu in an 8 x 8 pan. Pour 1 cup of marinade over the tofu and place the tofu in the oven. Set the timer for 60 minutes.

Remove marinade from the cast iron pot, setting aside to use while sauteeing the vegetables.

Cook the rice as directed.

Chop all the vegetables in the following manner, placing the chopped vegetables into separate bowls:
onions into thin, 3 inch slices.
carrots into discs.
celery thinly.
kale into 1 to 2 inch pieces.

When sauteeing the vegetables, add ¼ to ½ cup of marinade to the cast iron pot and bring to a brisk boil on high heat. Saute each of the vegetables for 2 minutes, then remove each of the cooked vegetables from heat and place the sauteed vegetables in a large mixing bowl.

Once all the vegetables are done, gather the remaining marinade into a small bowl with a ladle.

As the tofu cooks, the surface of the tofu becomes tougher and pleasantly roasted. Remove the tofu from the oven and place in a bowl.

Remove cover from the rice and fluff the rice with a spoon.

To serve, lay a bed of rice on the plate. Add the vegetables on top of the rice. Put 8-12 pieces of tofu in the center of the vegetables. Pour a small amount of marinade over the mix.

Enjoy!


Serving Size: 7 1.5 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user KATEG-JONES.