Spicy Tofu in Indonesian Peanut Sauce

Utensils: 3 quart saucepan (MP5 or saucepan to pre-cook rice)


A scallion, green onion, or spring onion, is one of various Allium species, all of which have hollow green leaves, but which lack a fully developed root bulb.

Ingredients:

Precooked rice
Tablespoon of olive oil
2 tablespoons of fresh ginger, minced
3 cloves of garlic, minced
2 hot green chile peppers, seeded and minced
1 cup thinly sliced scallions/green onions
2 cups of water
1 medium green or red bell pepper, seeded, thinly sliced, cut into 2-inch lengths
2/3 cup of chucky or regular peanut butter
1 tablespoon of lemon juice
1 tablespoon of soy sauce
1 tablespoon of packed brown sugar
1/4 teaspoon of hot red pepper flakes, or to taste
1/2 pound of tofu, cubed into 1" squares

Directions:

Cook rice

Preheat saucepan over medium for 2-3 minutes. Add oil then sir in ginger, garlic and chile peppers. Cook until lightly browned, about 2 minutes.  Add scallions/green onions and stir 1-2 minutes.

Add water then bell peppers, peanut butter, lemon juice, soy sauce, brown sugar, and red pepper flakes. Cook and stir over medium heat until sauce thickens and bubbles. Gently stir in tofu. Cover and reduce to low for 10 minutes or just until peppers are crisp-tender.

Serve over rice.