- water (okay, I mean besides water)
- 1 cup rice
- peanut oil (or just vegetable or canola oil, whatever)
- 1 clove garlic
- 1/2 pound tofu, sliced into thin triangles
- 1/4 cup peanut butter
- 2 teaspoons soy sauce
- 1-2 tablespoons chives, chopped
- a handful each of onions, carrots, green peppers, mushrooms, and/or whatever other vegetable you want, chopped
- salt and pepper and maybe some hot sauce to taste
- Start the rice.
- Coat a medium-large pan in the oil and put it on medium heat. Crush the clove of garlic with the side of your knife and slosh it around a little in the oil. (Alternately, you could mince it and put it in with the vegetables later, but I find this trick easier--"bruising," they call it).
- Fry the tofu for about 3 minutes a side, so that they're just golden. (Since you've already got some protein in the peanut butter, you can totally leave out the tofu if you feel like it).
- While the tofu is frying, put the peanut butter in a bowl and add 1/4 cup of water, and mash it with a fork until it's a nice creamy texture. Mix in the soy sauce and chives (chives, again, aren't really necessary, just delicious. I actually use green onions more often).
- Take the tofu off of the pan and replace it with the vegetables. Throw in the salt and pepper, plus some hot sauce if you want. Stir-fry the vegetables until they're slightly browned, or however you like.
- Throw the vegetables, tofu, and peanut butter sauce into the rice and mix it together, gently enough so as to leave the tofu more or less in tact.
I have this as leftovers all the time. Leftovers of this will be my dinner in about an hour. I am not unhappy about this.