You Know You've Lived In San Francisco Too Long When You Make an Entirely Vegan Meal...On Accident!

And it was totally delicious, flavorful and perfect for getting your grub on! By no means was this meal light..very filling (in a non-disgusting way)!

I have to admit, I broke the "veganness" of this meal by adding an egg to my fried "rice", which is totally optional...thus this meal is still certified vegan! San Francisco has finally cracked me after 6 years of living in this city!

Did I mention that there was a celebration of PEANUT BUTTER this week?! Um, yeah January 24th marks the day in which America branded itself in the most amazing way, by making peanut butter a "staple" or "quintessentially" American condiment. Kudos US of A, kudos. I freaking love peanut butter and I love that South Asian cultures embrace peanuts and peanut sauce; the combination of spicy chilies marrying the sweet, creamy, richness of peanut butter. Plus, did I mention that their is Siracha in this recipe?! Also known as America's #1 hot sauce (well, I my mind at least!) Pretty sure it's made in New Jersey or LA...or something like that.

Pair this heavenly sauce with tofu...yeah, yeah I know I was kind of hating on it earlier, but in small quantities (basically not everyday!), it's totally fine. Proteins in the peanut and tofu really unite in this dish making it pretty darn super...this meal is vegan, vegetarian, filling and good for you!

While, again, I'm not a huge fan of quinoa, I'm masking its lackluster flavor and boringness, by transforming it into a fried rice of sorts...a quinoa fried "rice" to be exact. This particular recipe is perfect if you've made quinoa, in advance, and have some leftover. Of course, this can also easily be done with leftover rice for all you carb-lovin' sassy cats!

Spicy Peanut Butter Tofu with Quinoa Fried "Rice"

Adapted from Kalyn's Kitchen

Ingredients:

For Fried Rice

• 1 cup quinoa, cooked to package instructions (I used vegetable broth instead of water!)
• 1/2 cup frozen mixed vegetables
• 1 Tbl low sodium soy sauce
• Olive oil
• 1 egg (optional)

For Tofu Dish

• 1 package, extra firm tofu, drained and sliced in to 1/2 inch thick squares.
• 3 Tbl low sodium soy sauce
• 2 Tbl white wine or rice vinegar
• 2 Tbl creamy peanut butter
• 1 Tbl agave 
• 1-2 Tbl Siracha hot sauce (2 if you like it real hot like me!)
• 1 Tbl sesame or peanut oil (for frying tofu)
• 2-3 cloves garlic, minced
• a few slices of ginger, peeled)
• 3 green onions, sliced

Directions (for fried rice): 

1. Cook quinoa to package instructions. Usually this takes about 10-15 minutes, and I've substituted vegetable broth for water, adds a lot more flavor! Using leftover quinoa is ideal if you have some on hand!
2. In a saucepan, saute mixed frozen vegetables on medium heat with a teaspoon or two of olive oil. Cook for about 4-5 minutes, then add quinoa and soy sauce. 
3. Cook for 2-3 more minutes until well combined. Make room in your pan and crack an egg. After a eggs cooks for 1-2 minutes, combine it in the fried "rice"
4. Serve hot and immediately! Make for yummy leftovers. :)

Directions (for spicy peanut pan fried tofu):

1. Drain tofu in between several paper towels, on a plate, and gentle press out excess liquid. Removed from paper towels and slice into 1-inch thick pieces, lengthwise, and then into small square. 
2. Using a peeler, peel fresh ginger root and then slice. Mince garlic and slice green onions, set these aside as well. 
3. In a dry wok, heat wok on medium heat for about one minute and then add in sesame or peanut oil. Add ginger slices to oil and then remove them after 1 minute or so, until the oil is fragrant. We are just infusing the oil with a little ginger here!
4. Bump up heat to medium high and add in tofu slices. Cook for about 7-8 minutes, turning tofu frequently and allowing them to brown on both sides. 
5. While tofu is browning, whisk together soy sauce, vinegar, Siracha and agave. Then whisk in peanut butter. Taste the sauce to adjust sweetness/spicyness to your liking. 
6. Tofu should be nice and browned on both sides by now, so reduce the heat to low and add in the peanut sauce. Allow tofu to absorb sauce, as it will be watery at first. Over 3-4 on low heat, the sauce will coat tofu and thicken. 
7. Top with sliced green onions and serve piping hot with quinoa fried "rice"! This dish serves about 4 hungry vegan/vegetarians! :)