Tofu stir-fry with peanut sauce
6
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This vegan dish boasts a super sweet-and-spicy peanut sauce. Searing the tofu first makes its crispy on the outside so it doesn’t fall apart during stir-frying.
Ingredients
Firm tofu
12 oz
Creamy peanut butter with omega-3
2 Tbsp
Low sodium soy sauce
2 Tbsp
Water
2 Tbsp
Dark brown sugar
1 Tbsp
Jarred minced garlic
1 tsp
Fresh ginger
1 tsp
Rice wine vinegar
1 tsp
Sambal oelek
0.5 tsp
Cooking spray
2 spray(s)
Red bell pepper(s)
1 large
Sugar snap peas
1 cup(s), whole
Kosher salt
0.5 tsp
Uncooked green cabbage
2 cup(s)
Carrots
1 large
Uncooked scallion(s)
6 medium
Unsalted toasted sesame seeds
1.5 Tbsp
Instructions
1
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.
2
To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and sambal oelek; set aside.
3
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.
4
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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