Peanut Fried Rice with Tofu and Pickled Shallots

This is the perfect use for leftover takeout rice that you might have and even better, it’s a quick and delicious way to stretch a buck!

Serves 2-4

• 1 large shallot, peeled and thinly sliced

• 1/2 cup distilled white vinegar

• 1/2 cup creamy peanut butter

• 1/4 cup water

• 1 tablespoon hot pepper paste, like Gochujang or Sriracha

• 2 cloves of garlic, peeled and grated

• 1-inch piece of ginger, peeled and grated

• 2 teaspoons kosher salt

• 1 teaspoon freshly cracked black pepper

• 1/2 block of extra firm tofu

• 3 tablespoons canola oil

• 1 container of leftover rice (about 2 cups)

• 1/2 cup frozen peas, defrosted

• 1/4 cup salted, roasted peanuts

• 2 scallions, sliced

Place the shallots and vinegar in a mixing bowl. Set aside to pickle while you prepare the rest of the meal.

In a separate mixing bowl, whisk together the peanut butter, water, hot pepper paste, garlic, ginger, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside.

Cut the tofu into 1/2-inch cubes. Season thoroughly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat the canola oil over medium-high heat and fry the tofu on both sides until golden brown. Remove to a paper towel lined plate. Add the rice to the sauté pan and sauté for 3-5 minutes, stirring occasionally. Add the peas and sauté for another minute then turn off the heat and mix in the peanut butter sauce and the peanuts. Transfer to a serving dish and top with the fried tofu, pickled shallots (removed from the vinegar), and scallions. Serve immediately.