Curried Peanutbutter Rice

My kids love this one, and my oldest daughter adds a splash of bottled szechwan spicy peanut satay sauce to her bowl...that's too hot for me.
1 cup long grainrice, soaked for 1 hour
1 tbs vegetable oil
1 tsp mashed garlic
1 tsp grated ginger
1 tsp curry paste, mild or hot, depends on how you like it
1 onion, chopped
1 sweet bell pepper,chopped
1 block (approx 350g) extra firm tofu, crumbled
1 tsp soy sauce
1 tsp vegetable brothand seasoning powder
2 tbs brown sugar
1/2 cup peanutbutter
1 can beans, drained (we like black beans or lentils)
2 spring onions (greenonions), chopped

Heat oil in large pot and cook garlic, ginger, curry paste, onion, bell pepper, and tofu until onion is softened.
Add soy sauce, broth seasoning, brown sugar, and peanutbutter and stir until peanutbutter melts.
Add soaked and drained rice and drained beans or lentils, mix well and add water to cover by 3-cm. Bring to boil, then cook on very low heat until the liquid has been absorbed (about 20 minutes)and rice is completely cooked.
Stir in the chopped spring onion.
Serve immediately.

additional informations

Recipe group Main
region East asian
Lori Vanwyk
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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