Friday, January 21, 2011

Stir Fry Tofu with Peppers and Peanuts

6 peanuts
1 t peanut oil
8 oz extra-firm tofu, cubed
1 clove garlic, pressed
1/2 t fresh grated ginger
3 turnip tops, washed and chopped coarsely (or other greens)
1 1/3 T pure maple syrup
1 T tamari or shoyu sauce
2 t arrowroot dissolved in 2 t water
1/2 t chili or tabasco sauce
1 small onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
12 mushrooms, sliced
1 clove garlic, pressed
1/2 t fresh ginger
2 scallions, sliced

Roast peanuts in toaster oven or under broiler for 3 to 5 minutes, turning twice. Set aside.
Combine peanut oil and tofu in skillet and saute over high heat. After 5 minutes, add garlic and ginger. Saute another 3 minutes and remove from skillet.
rRnse and steam turnip tops in steamer basket over boiling water, or in a small amount of water with no basket, until tender, about 10 minutes. Set aside with lid half off.
Mix rice wine vinegar, maple syrup, tamari, arrowroot, and tabasco in a small bowl.
Combine onion, peppers, mushrooms, garlic, and ginger in a skillet and saute 5 minutes on medium-high heat. Add water if necessary and stir regularly.
stir up sauce in bowl and add to skillet. Stir until thickened. Add tofu and heat through, about 3 minutes.
Serve over bed of warm turnip tops. top with peanuts and scallions.

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