Tofu Stir-Fry with Vegetables and Peanut Sauce

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 teaspoons grated ginger

1 garlic clove, smashed

½ cup unsalted creamy peanut butter

¼ cup low-sodium soy sauce or tamari

2 tablespoons Chinese black vinegar (or 2 tablespoons seasoned rice vinegar)

1 teaspoon chili sauce such as sambal oelek or sriracha, plus more to taste

2 tablespoons toasted sesame oil

2 teaspoons honey (optional)

2 tablespoons vegetable oil

1 (14-ounce) package extra firm tofu, drained, cut into 1-inch cubes

2 cups roughly chopped green or napa cabbage

2 cups small broccoli florets

3 cups steamed rice

3 cups cooked yakisoba noodles

sliced green onions

red pepper flakes

sesame seeds

Directions

Make the peanut sauce

In a food processor or blender, add the ginger, garlic, peanut butter, soy sauce, vinegar, chili sauce, sesame oil, honey, and ¼ cup of water, blend until smooth, about 30 seconds.In a large skillet or wok, heat the oil over medium-high

Once the oil is glistening, add the tofu

Fry on each side, until golden brown, about 12-15 minutes total

Transfer the tofu to a paper towel-lined plate

To the same skillet, add the cabbage and broccoli, and cook, stirring, until tender, about 8 minutes

Reduce the heat to medium, return the tofu to the skillet and add half of the peanut sauce

Toss to combine and cook until slightly thickened, about 1-2 minutes

Serve over steamed rice or cooked noodles, if using

Drizzle with remaining peanut sauce and garnish with green onions, red pepper flakes and sesame seeds, if desired.

Nutrition

• Calories: 504
• Total Fat: 35 g
• Saturated Fat: 5 g
• Cholesterol: 0 mg
• Sodium: 845 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 21 g