Thai Peanut Stir-Fry
Vary the vegetables seasonally for a change of pace. Don’t be put off by the number of ingredients; this dish actually takes very little time once the vegetables are prepared.

2 Tbs. canola oil, divided
16-oz package firm tofu, drained and cubed or 1 lb. tempeh, cubed and steamed
2 tsp. sesame oil
2 garlic cloves, sliced
3 medium carrots, sliced
1 medium onion, cubed
2 cups broccoli florets
1/4 head purple cabbage, shredded
1/4 head green cabbage, shredded
1 medium red bell pepper, cubed
1 bunch scallions, trimmed and sliced crosswise
1 cup snow peas
1/4 cup chopped cilantro
8 cups cooked brown rice
2 Tbs. toasted sesame seeds

Heat 1 tablespoon oil in wok. When oil is very hot, add tofu. Brown tofu, turning it gently; remove from heat. Keep warm until ready to use. (No need for this step if using steamed tempeh.)

Heat remaining 1 tablespoon oil and sesame oil; add garlic, carrots and onion. Stir-fry 3-4 minutes. Add broccoli; stir-fry 3 to 4 minutes more. Add cabbages, bell pepper and scallions; stir-fry 2 to 3 minutes. Add snow peas and cilantro; tossing well to mix. Remove from heat.

To serve: Place 1 to 2 cups vegetable mixture over 1 cup of rice. Spoon tofu over vegetables; sprinkle with sesame seeds. Garnish with cilantro. Serve with peanut sauce on side. Makes 8 servings.

1 cup natural creamy peanut butter
1/2 cup frozen concentrate orange juice, thawed
2 Tbs. low-sodium tamari (or soy sauce)
1/8 teaspoon cayenne pepper
2 Tbs. sesame oil
2 garlic cloves, peeled and minced
1/2 cup water
3 Tbs. chopped fresh cilantro

Add all ingredients except water and cilantro to food processor or blender; process until smooth, adding water to desired consistency. Adjust seasonings to taste, adding more cayenne for heat if desired. Let sit 1 hour before serving. Sprinkle with cilantro just before serving. Makes about 1 1/2 cups.