This rice dish was something I was able to throw together one night, using items I had on hand. Love it when that happens.
The tofu I used was a packaged, Thai marinated flavor. Feel free to use any flavor you like, or bake your own. I was on a mission to make this dish as quick as possible so I used the pre-baked kind. Nice and easy.
Also, in the spirit of ease and convenience, I used the frozen brown rice you can find at almost any grocery store these days, including Costco. I separately microwaved 2 bags, and spread the warmed rice out on a large plate in a thin layer to cool. This is important as the rice can get gooey and clumpy when added to the pan with the other ingredients if not cooled, and the grains somewhat separated.
Make sure to have, as they say in cooking school, your ‘mise en place’ ready (i.e. everything prepared and measured, ready to throw in the pan) as this dish is completed rather quickly. I served steamed Chinese broccoli alongside this dish. 🙂
Unlike traditional Sloppy Joes which are made with ground beef, these Josephines are made with either crumbled tofu, chickpeas or tempeh. Either is delicious!
This peanut sauce is delicious over steamed veggies, rice noodles, tofu, or even potatoes. Many possibilities!!
I knew I wanted to make some type of noodle/stir-fry dish with a sweet-spicy-savory-tangy sauce, but I wasn’t thrilled about any of the recipes I came across. So, I threw a few things together – paying attention to amounts and making notes in case it worked out and I wanted to share with you, and it worked out! I love it when that happens! Love it even more when I’m not the only one in the house who thinks it’s yummy. For lack of a more creative idea, I’m calling these Asian Noodles. Any configuration of veggies would work, and you could add tofu or tempeh as well for extra protein. To make it super easy, Trader Joe’s sells packages of pre-shredded cabbage and carrots. I’d use two packages of cabbage. Typing this up makes me want to make and eat it again!