Fried Tofu and Cabbage with Peanut Sauce

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This recipe from Tall Grass Kitchen was simple and delicious: a protein, a vegetable, a grain, and a sauce. I kept all the basic elements the same, and just made the following changes:

Instead of extra firm tofu I just used firm – sometimes extra firm can seem a little rubbery to me.

I fried everything in sesame oil instead of vegetable oil, just to enhance the flavor a bit. (Also I didn’t have any peanut oil, which would have been the obvious choice given the peanut butter in the recipe)

I used quinoa instead of brown rice – it’s better for you, it cooks faster (and it’s what I had)

Perfect for a wholesome dinner and lunch the next day!!

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