Kung Pao Tofu and Vegetables

Ingredients

Tofu
3 tbs tamari
1/3 cup water
3 tbs pure maple syrup
1-1/2 tbs toasted seasme oil
1 tbs minced garlic
1 tbs minced peeled fresh ginger
1 tsp chili powder
1 tsp paprika
3/4 tsp crushed red pepper (or more)
1/2 tsp fine sea salt
1 (14 oz.) extra-firm tofu, drained and cut into 3/4-inch cubes

Stir-fry
2 tbs coconut oil
1 yellow onion, cut into 1-inch dice
1/2 head broccoli, trimmed into large florets
1 red bell pepper, cut into 3/4-inch dice
1 large carrot, peeled and cut into thick half-moons
5 oz. sugar snap peas, trimmed
1-1/2 tbs arrowroot, dissolved in 3 tbs water
1/2 cup shelled roasted peanuts
Cooked Short-Grain Brown Rice

Rice
1-1/2 cups water
1/8 tsp salt
1 cup brown rice


Directions

1. Rice: Combine water and salt in a large, heavy saucepan and bring to a boil over high heat.
2. Add the rice and return to a boil.
   
3. Decrease the heat to low, cover, and simmer gently without stirring for 40 minutes, or until the rice is tender and the liquid is absorbed.
   
4. Tofu: Whisk the tamari, water, maple syrup, sesame oil, garlic, ginger, chili powder, paprika, crushed red pepper, and salt in a shallow casserole dish to blend.
5. Add the tofu cubes and toss gently to coat.
6. Let marinate for at least 30 minutes at room temperature, or cover and refrigerate up to overnight.
7. Stir-fry: Heat the coconut oil in a large, heavy wok or saute pan over medium high heat.
8. Add the onion, broccoli, bell pepper, carrot, and snap peas to the wok and stir-fry until the vegetables are crisp- tender, about 2 minutes.
9. Stir in the tofu and its marinade.
10. Drizzle the arrowroot mixture over the tofu mixture and stir-fry until the sauce simmers and thickens slightly and the tofu is heated through, about 3 minutes.
11. Stir in 1/4 cup of the peanuts.
12. Transfer the stir-fry to a platter and sprinkle with the remaining 1/4 cup peanuts.
13. Rice: Remove rice pot from heat and let stand, covered for 5 minutes.
    
14. Uncover, and using a fork, fluff the rice. Cover and let stand 5 minutes longer.
    
15. Fluff the rice again and serve with the tofu and vegetable mixture.