INGREDIENTS:

• 1 cup brown rice, cooked or 1 cup quinoa, cooked
• 1 pound firm tofu, cut into cubes
• 2 teaspoons of olive oil
• 1 yellow onion, sliced thinly
• 1 carrot, chopped
• 1+ cup green beans, with ends cut
• 1 clove garlic, minced or crushed
• ½-inch piece fresh ginger, minced
• 3 or 4 TBSP peanut butter
• 5 TBSP water
• 2 tsp. lemon juice
• 2 TBSP soy sauce or tamari
• 2 TBSP soymilk

INSTRUCTIONS:

1. Pan-fry the tofu in a non-stick skillet pan until the tofu is lightly browned. You may add a teaspoon of oil, or you can just pan fry with no oil in a nonstick pan. Remove from wok/pan.

2. Heat 1-2 teaspoons of olive oil in the wok and stir-fry the onion, carrots, and beans for 4 minutes or so – until the beans start turning a bright green and the onions become translucent.

3. While this is cooking (or even beforehand), add a small amount of oil in a separate pan and add the ginger and garlic. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. Add the lemon juice, tamari/soy sauce, soymilk, and stir well.

4. Return the tofu to the wok, and stir in the peanut butter sauce. Mix well and serve on top of the rice.

To view more recipes from Compassionate Cooks and information on their DVD, Vegetarian Cooking, visit CompassionateCooks.com.