Sunday, April 1, 2012

peas, carrots, tempeh, and tofu with miso-peanut sauce

this is recipe idea was from vegetarian times (but i changed it to fit what i had and what i wanted).

1 cup quinoa

3 Tbs peanut butter (recipe actually called for almond butter but i was fresh out)
1 Tbs lemon juice (from the squirt thingy)
1 Tbs lime juice (from the squirt thingy)
1 Tbs white miso
1 Tbs minced ginger (from the jar)
1 tsp minced garlic (from the jar)
1/3 cup water

1 - 2 Tbs canola oil
1 8 oz package plain tempeh, cubed (bite size)
1/2 package firm tofu, drained and cubed in the same size pieces as the tempeh (bite size) - it would still be fine without this if you are weary of tofu - the original recipe did not call for tofu.  and if you wanted meat, i'm sure you could replace the tempeh and tofu with chicken.
4 carrots, halved and sliced into half-moons
1 lb sugar snap peas (out of a bag)

directions which are SO easy if you have prepped everything:
1.  start cooking the quinoa:  bring 2 cups water to a boil, add quinoa, cover, and reduce heat to medium low.  simmer for 20 minutes.  remove from heat and let stand for 5 minutes.  i added about a tsp of salt in the end but you could do this anytime.  i prepped and cooked the rest while the quinoa was cooking.

2. in a bowl, whisk together the peanut butter, the lemon and lime juice, miso, ginger, garlic, and water.  set aside. (by the way, this sauce would be a great dip for about anything!)

3. heat a wok or large fry pan over high heat until water droplets evaporate within 1 second.  add oil and swirl to coat.  (i used a wok.  if you are using a flat bottom frying pan, you may want to reduce the heat a little since you can't shake to cook.)  add tempeh and tofu and stir-fry (shake) for 2 minutes.  add carrots and stirfry for 2 more minutes.  add sugar snap peas and they stay in for 1 minute.  remove from heat, add the pre-made sauce, and mix it around.

4.  fluff quinoa with fork, top with vegetables!  SO easy, pretty,  and it is so delish. if i had known it was going to be so good i would have taken a photo.  it is good leftover too, though the veggies loose their crunch on the reheat.

by the way, it took me less than 30 minutes to make this.  i mean, get stuff out, prep it, cook it, and clean up, which was rinse out the pot for the quinoa, the wok, cutting board, knife, bowl, and whisk - and stick it the dishwasher.

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