In a Nutshell
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A quick & easy meal to put together that is balanced and nourishing. This dish is plant-based, gluten-free, dairy-free and diabetic-friendly.
Rich in protein from the tofu and peanut butter; full of fiber from the brown rice and veggies; a good source of heart-healthy fats from peanut butter; and loaded with vitamins, minerals and antioxidants. This combination of nutrients makes this a balanced meal that will help maintain glucose levels stable, while providing the nourishing nutrients your body needs in a delicious and easy preparation. Enjoy!
- ⅓ cup peanut butter made with the NutraMilk
- 3 tbsp. rice vinegar
- 2 tbsp. low-sodium soy sauce
- 2 tsp. brown sugar (optional)*
- 2 tsp. hot sauce, such as Sriracha
- 1 (14 ounce) package extra-firm or firm tofu (see Tip)
- 4 tsp. oil of choice, divided
- 1 (14 ounce) package frozen (not thawed) pepper stir-fry vegetables or use fresh veggies of choice ( I used 1 onion, 2 carrots, and 1 red bell pepper)
- 2 tbsp. finely chopped or grated fresh ginger
- 3 cloves garlic, minced
- 1 bunch fresh asparagus, trimmed
- 2 tbsp. water, plus more if needed
- 4 tbsp. unsalted roasted peanuts
- 2 cups cooked brown rice
For peanut butter
- 2 cups (275g) peanuts (untoasted, unsalted)
- pinch salt (optional)
- Start by making the peanut butter
- Place peanuts in the NutraMilk container.
- Press Butter cycle, set for 2-3 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Set aside 1/3 cup for this recipe and store the rest for later use.
- Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside.
- Drain tofu; pat dry with a paper towel. Cut into 3/4-inch cubes; pat dry again.
- Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate.
- Add the remaining 1 tsp. oil to the pan. Add frozen vegetables or fresh vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables start to soften. Add water, cover and cook until the veggies are desired consistency.
- Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.
- Notes: If using a sugar substitute, we recommend Splenda Brown Sugar Blend. Follow package directions for 2 tsp. equivalent.
- Don't like tofu? If not following a vegan diet substitute 12 oz. boneless, skinless chicken breast or chicken tenders, cut into thin slices.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Eating Well.