Tofu with Peanut Sauce & Rice Vermicelli
Tofu sauce aux arachides avec vermicelles de riz

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 15 mL (1 tbsp.) canola oil
  2. 454 g (1 package) firm tofu, diced
  3. 15 mL (1 tbsp.) jarred minced ginger
  4. To taste salt and pepper
  5. 750 g (1 bag) California-style mixed vegetables
  6. 350 mL (1 jar) peanut satay sauce
  7. 300 g (1 package) rice vermicelli
  8. 60 mL (1/4 cup) coarsely chopped salted peanuts (optional)
  9. 60 mL (1/4 cup) chopped fresh cilantro (optional)

Directions

  1. Set water to boil in a pot.

  2. In a large skillet set over medium-high heat, heat oil and brown tofu with ginger for 2 minutes. Season with salt and pepper to taste. Remove from skillet and set aside.

  3. In the same skillet, heat frozen vegetables until water evaporates and vegetables are warmed through.

  4. Return tofu to skillet and add sauce. Stir well to combine. Reduce heat and simmer for 2 minutes.

  5. Meanwhile, cook rice vermicelli in boiling water for 3 minutes.

  6. Serve tofu over rice vermicelli and garnish with peanuts and cilantro.

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