1 cup brown rice, cooked or 1 cup quinoa, cooked
1 pound extra firm tofu, cut into cubes
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, peeled and minced
3 or 4 teaspoons peanut butter
2 teaspoons lemon juice
2 tablespoons tamari soy sauce
2 tablespoons milk
1. Season the tofu with a small amount of salt and pepper. Sear the tofu in a small amount of olive oil until the tofu is browned. Set aside.
2. Add more oil to the pan if needed, and then saute the onion, carrots, and beans for 7-10 minutes. The beans should turn bright green and the onions begin to turn clear. Cover the pan in the last half of cooking to cook them through.
3. In a second pan, head a small amount of oil. Add the ginger and garlic. Cook for 1-2 minutes, then stir in the peanut butter and then the water. Stir until it achieves a smooth consistency. Add the lemon juice, tamari soy sauce, milk, and stir well to blend.
4. Mix the tofu with the vegetables, then stir in the peanut butter. Serve on top of the rice or quinoa.