Pan-Fried Tofu with Spicy Peanut Sauce Over Greens and Rice

I was looking for some yummy tofu variations when I stumbled across this sauce recipe on www.recipezaar.com. I decided to combine it with a new tofu recipe and some stuff we had to make a compelte meal. Chris said it tasted and looked like it should cost $20 a plate, which is a good thing coming from a meat lover.

I prepped the tofu using the "tofu for meat eaters who hate tofu" method (linked above). Basically, you freeze it for at least 24 hours then throw it in a pot of boiling water (still in the package) for 25-30 minutes. Then you take it out of the package, slice it up, and press it for about 30 minutes.

Ingredients

1 package of extra firm tofu, prepped as described above

cornstarch

oil for frying (I used peanut oil, but I'm sure canola would work,too.)

2 tbsp peanut butter (crunchy or creamy, your choice)

6 tbsp coconut milk, soy milk, or skim milk (I used coconut.)

2 tsp garlic powder

3-4 tsp soy sauce

2 tbsp chili sauce (or ketchup if you hate spicy stuff more than us.)

1-2 tsp lime juice

2 green onions, chopped

a bunch of greens (turnip, kale, spinach, etc.)

Get the rice cooking as directed on the package. We used sushi rice, but I'm sure it would be fine with brown, jasmine, etc.

Cut the prepped tofu into cubes and toss it with cornstarch. Heat enough oil to coat the bottom of the pan (medium heat). Fry the tofu cubes until they are lightly browned and crispy. Set them aside on a cloth or paper towel to drain some excess oil. Reduce the heat to medium low and toss the greens into the skillet . Let them cook down while you make the sauce.

In a small saucepan, heat the milk. Then add the peanut butter and stir well. Add all the other seasonings and stir.

Put rice on the plates, then greens, tofu, and peanut sauce. Top with the chopped green onions.