1pkg frozen stir fry vegetableswe used Bangkok style ($2.27)
cilantrofor topping (optional)
Cook your brown rice according to the package.
While your rice is cooking, you can make your sauce. In a food processor or blender combine your broth, lime juice, soy sauce, garlic, peanut butter and chili flakes and blend until smooth. Set aside.
Press your tofu for about five minutes the cube and add to a hot wok on medium heat. Pan fry until golden brown, then add your package of frozen vegetables and steam by placing your lid on and sitting for about 5-10 minutes.
Add your sauce to your veggie and tofu mixture and cook until the sauce is absorbed by the tofu and vegetables.
Serve alongside your rice and with a sprinkle of cilantro (optional).