Pan Seared Peanut Agave Tofu
w/ Carrots & Scallions on a bed of Jasmine Rice
Time: 20 Minutes
Yield: 4 Servings
(7 Item Recipe)
1 Package Organic Firm Tofu, Drained
1/4 Cup Organic Carrot, shredded (Trader Joe’s)
1/4 Cup Organic Scallions, diced
1/4 Cup Organic Onion, sliced
2 Cloves Organic Garlic, Sliced thin
1/2 Cup Organic Creamy Peanut Butter
2 Tablespoons Organic Agave
In a medium pot boil water and brown rice prior to making other items. Your rice should be done right when the other items are done.
Take tofu out of package and drain. In a small plate place tofu, then put another plate on top and let sit for 10 minutes. Drain excess water.
Chop scallions thin and set aside.
In a large pan on medium high heat put olive oil down and then put tofu triangles down. Heat until golden. Flip and cook both sides until golden.
In another small pan or large pan on medium high heat cook onions, garlic and carrots, stirring regularly.
You want the carrots to soften but still be crisp. Onions and garlic should turn golden and begin to carmelize.
In another bowl take peanut butter and agave. Warm to prepare for serving. Take peanut butter and put on
one side of the tofu triangle. Drizzle agave on the entire dish including tofu, rice and veggies.
On each plate take scoop of rice then top with carrot, onion and garlic mixture. Take tofu and put
sauce on tofu. Drizzle final plate with agave.
This meal came in super affordable. We picked up 1lb of firm tofu from Trader Joe’s for $1. The rice was .50 cents for 1/2 lb. The additional
little veggies, peanut butter and agave were $2.50. The total meal was under $4 and serves 4 large servings. This meal is $1 per