What's For Dinner: Veggie Stir Fry with Ginger-Peanut-Coconut Sauce

Since D has meetings nearly every Monday night, it's important that whatever meal I plan is a quick one. So, for tonight I decided it was time to try a new stir fry. For tonight's meal, I again used a frozen veggie blend (broccoli stir fry veggies) and added in some fresh snow peas and tofu cubes. I stopped by at the co-op to pick up a new cooking sauce, and opted for the ginger peanut sauce. I also picked up a can of organic light coconut milk to stir into the sauce, both to add flavor and to thin it out a little bit.

D had a rotisserie chicken left over from the weekend so shredded up some of it and cooked it in the ginger peanut/coconut milk sauce for a few minutes to warm it back up. He added the chicken to his portion; I opted to keep my entree vegetarian. Both were served over a bed of jasmine rice.

Veggie Stir Fry with Ginger-Peanut-Coconut Sauce
makes 2+ servings

1 cup jasmine rice
1 cup veggie broth
1 cup water
1 tablespoon sesame oil
1 package stir fry veggies
handful of snow peas
1 package firm tofu cubes
1 bottle ginger peanut sauce
1 can organic light coconut milk
chopped roasted unsalted peanuts

1. Cook the jasmine rice according to the manufacturer's instructions. I just popped all the ingredients in my rice cooker, and it was ready in about 45 minutes.
2. Drain the tofu package. Pour the contents onto a towel and use light pressure to remove as much moisture as possible.
3. Heat a skillet over medium-high heat. Add the tofu cubes. Use a spatula to press down on the cubes, holding for about 5 second intervals. Flip the cubes a few times until sides are golden. Remove from heat.
4. Add about 1 T sesame oil to an electric skillet. Heat to 375 degrees. Add in the frozen veggies and stir fry; about 5-7 minutes. When the veggies are nearly done, add in the snow peas and tofu.
5. Mix together the ginger peanut sauce and coconut milk, in a 1:2 ratio. (I used about 1/4 C ginger peanut sauce and 1/2 C coconut milk -- mix together to taste.) Stir in to the stir fry veggies. Place the cover over the skillet and turn the heat down to simmer. Let it simmer for a few more minutes.
6. Serve the veggies and tofu over a bed of jasmine rice. Add shredded chicken if desired. Garnish with the chopped peanuts.