Stir Fried Tofu and veggies in a peanut sauce
Thanks to Jonathan for sharing with us’
three weight watchers points per serving! Yields about 1 and a 1/2 cups per serving.
Recipes makes four servings!
This dish boasts a super sweet-and-spicy peanut sauce that is next level!!
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Stir Fried Tofu and veggies in a peanut sauce
Ingredients
Firm tofu
12 oz, sliced in several 1/4-inch-thick pieces
Creamy peanut butter with omega-3
2 Tbsp
Low sodium soy sauce
2 Tbsp
Water
2 Tbsp, warm
Dark brown sugar
1 Tbsp
Jarred minced garlic
1 tsp
Fresh ginger
1 tsp, minced
Rice wine vinegar
1 tsp
Cooking spray
2 spray(s)
Red bell pepper(s)
1 large, thinly sliced
Sugar snap peas
1 cup(s), whole
Kosher salt
½ tsp
Green cabbage
2 cup(s), shredded, shredded
Carrot(s)
1 large, cut into thick strips
Scallion(s)
6 medium, thinly sliced
Unsalted toasted sesame seeds
1½ Tbsp
Instructions
Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.
To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and set aside.
Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.
Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve.
Stir Fried Tofu and veggies in a peanut sauce
Ingredients
- Firm tofu
- 12 oz sliced in several 1/4-inch-thick pieces
- Creamy peanut butter with omega-3
- 2 Tbsp
- Low sodium soy sauce
- 2 Tbsp
- Water
- 2 Tbsp warm
- Dark brown sugar
- 1 Tbsp
- Jarred minced garlic
- 1 tsp
- Fresh ginger
- 1 tsp minced
- Rice wine vinegar
- 1 tsp
- Cooking spray
- 2 spray s
- Red bell pepper s
- 1 large thinly sliced
- Sugar snap peas
- 1 cup s, whole
- Kosher salt
- ½ tsp
- Green cabbage
- 2 cup s, shredded, shredded
- Carrot s
- 1 large cut into thick strips
- Scallion s
- 6 medium thinly sliced
- Unsalted toasted sesame seeds
- 1½ Tbsp
Instructions
- Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.
- To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and set aside.
- Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.
- Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve. Yields about 1 1/2 cups per serving.
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