vegetable rice with a creamy peanut cilantro sauce
 
Prep time
Cook time
Total time
 
This dish will take a little bit of prep work but is definitely worth it. Prepping all of your ingredients ahead will make this dish come together smoothly.
Author:
Recipe type: dinner
Serves: 4-6 servings
Ingredients
  • SAUCE
  • 2T creamy peanut butter
  • 1 jalapeño, seeded
  • ½c cilantro leaves (I like a lot of cilantro)
  • 2t tamari or Bragg's
  • 2t sugar or brown sugar
  • 1" piece fresh ginger, peeled
  • 2 cloves garlic
  • ½t coarse sea salt
  • ½c full fat coconut milk
  • 1T sesame oil (toasted if you prefer)
  • 1t chili paste
  • 1 lime, juiced
  • zest of 1 lime
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  • REMAINING INGREDIENTS
  • ¾c rice
  • ½ block extra firm tofu (or substitute with 1 can chickpeas, drained & rinsed)
  • 1 zucchini, diced
  • 2 carrots, peeled & diced
  • 2c shredded cabbage, green or red
  • 1 small onion, sliced thin
  • 2 cloves garlic, minced
  • 2-3T coconut oil
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  • TOPPING
  • fresh cilantro
  • roasted peanuts
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  • OTHER
  • large skillet
  • blender
  • small saucepan for rice
Instructions
  1. First prep the fresh vegetables, onion and garlic and if you are using tofu, drain and press it then slice it into 1" squares. Set it aside.
  2. Cook the rice. Add the dry rice to a saucepan along with 1½c water. Bring it to a boil, then lower the heat, cover and simmer for 20 minutes.
  3. While the rice is cooking, make the sauce. In a blender add all of the sauce ingredients and blend on high speed until smooth and creamy. Taste and adjust the salt if needed. If you like it to be spicier, add more chili paste or even another jalapeno. If the sauce seems too thick, add a bit more coconut milk. It should be the consistency of heavy cream.
  4. Set aside.
  5. Heat up the skillet on medium high heat and add the coconut oil. When it starts to shimmer add the onions and garlic. Sauté for 2-3 minutes until translucent. Next add the carrots and cook for another 2 minutes. Follow by adding the tofu (or chickpeas) and the zucchini and cabbage. Sauté for another 2-3 minutes. If you prefer the tofu to be more brown, you can cook it separately then add it to the skillet.
  6. Once all of the vegetables are cooked, add the sauce, adding a small amount of water to the bender to get all of it, and bring it to a simmer.
  7. Fold the cooked rice with the sauce and vegetables.
  8. Divide into bowls and top with fresh cilantro and chopped roasted peanuts.
  9. enjoy!
Notes
*I taste as I go so use my recipe as a guide and adjust the amount of salt, seasonings and ingredients according to your taste.
*feel free to add any of your favorite vegetables. Broccoli, red pepper or cauliflower would be delicious!
Recipe by THE TEASPOON & THE WAVE at https://www.theteaspoonandthewave.com/vegetable-rice-with-a-creamy-peanut-cilantro-sauce/