"This recipe is ridiculously easy, and everything except the dressing mix is substitutable. Leftover pork chops or chicken tastes great in place of tofu, and almost any fresh veggie tastes great. In a pinch, I've even used frozen vegetables." -CL Reader
1 (2.9-ounce) packet peanut salad dressing mix (such as Taste of Thai)
4 cups small broccoli florets
1 cup chopped red bell pepper
1 (12.3-ounce) package extra-firm tofu, drained and cubed
4 cups hot cooked basmati rice
2 tablespoons chopped fresh cilantro (optional)
How to Make It
Combine broth and dressing mix in a large saucepan; bring to a boil. Add broccoli, bell pepper, and tofu. Reduce heat, and simmer 10 minutes. Serve over rice, and garnish each serving with 1 teaspoon cilantro, if desired.
The peanut mix is a great way to add lots of flavors without having to do a lot of measuring. I actually think the peanut taste could have been even stronger. Serving over rice made this like a cross between a soup and a curry. Next time I'd decrease the broth by half, so it was a thicker, more curry-like sauce. Would rate higher except broccoli and bell pepper aren't my favorite veggies - next time I will use something different.
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