ORIGINAL RECIPE

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Monday Evenings, 7 to 8 PM (Pacific)

• A FREE community service . . . no singing experience needed. • For diverse ages and abilities from BC, Canada, and beyond. • You can sing along or just sit back and enjoy listening. • Songs are chosen to touch hearts and lift our spirits. • Each week also focuses on a different key to happiness. • Simply connect by Zoom on your computer, tablet, or smartphone.

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West Coast Reach Association www.westcoastreach.org/

Celebrating inclusion and diversity through the performing arts Stephanie Butler

Tofu and Broccoli Bowl with Peanut Sauce

Ingredients • 1 package of extra-firm tofu • 4 florets of broccoli • 1 medium carrot • ½ cucumber • 1 cup of white basmati rice plus 2 cups of water + splash of oil Peanut Sauce • 6 Tbsp of peanut butter • 2 cloves of garlic, minced • 1 inch of ginger, grated • 1 lime (or 2 Tbsp lime juice) • 1 Tbsp of tamari or soy sauce • 1 tsp of coconut sugar • ½ tsp of red pepper flakes • ¼ cup water Toppings • ¼ cup of roasted peanuts • 2 Tbsp of sesame seeds Directions 1. Prep the veggies!

Chop the broccoli into small pieces. Peel the carrot and use a cheese grater to shred. Cut the cucumber into very thin slices.

Set all the veggies aside for now. 2. Add the rice, water, and oil to a medium pot; cover and cook on medium heat until fluffy. 3. While the rice is cooking, take the tofu out of the package and give it a minute of careful squeezing to get out most of the water. Cut into ½" cubes. 4.

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8. “Dry fry” the tofu in a non-stick skillet over medium heat until golden brown. Use a spatula to press the tofu down into the pan.

The tofu will make a squealing sound as the steam escapes.

Once the tofu is ready, set the cooked cubes aside in a small bowl and add the broccoli and a few splashes of water to the hot skillet.

By now, the rice should be ready; take it off the heat and give it a stir.

While the broccoli is steaming in the skillet, prepare the sauce.

Add ingredients to a small pot and whisk together over medium heat until the sauce thickens (about 2 or 3 minutes). If you like it hot, add a few dashes of cayenne pepper.

Once the sauce and broccoli are ready, you can assemble your bowls! Start with rice at the bottom and add dry-fried tofu, steamed broccoli, shredded carrot, and sliced cucumber.

Drizzle with peanut sauce and top with roasted peanuts and sesame seeds. Makes enough for four and packs up for an excellent lunch. s Stephanie Butler is Communications Manager at REFBC.

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