Tofu and Veggies in Peanut Sauce

Name: Tofu and Veggies in Peanut Sauce
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1\2 tbsp. vegetable oil, canola; 1 cup broccoli; 1\3 cup red pepper; 4 medium mushrooms; 12 oz. extra firm tofu; 2 tbsp. smooth peanut butter, no added salt; 2 fl. oz. drinking water; 1\2 tbsp. balsamic vinegar; 1 tsp. molasses; 1 tbsp. soy sause, low-sodium

Heat oil in a large skillet over medium-high heat.

Cook30 min
Total30 min
Serves2
LevelIntermediate

Dairy-Free High-Protein Vegan Vegetarian Asian

Ingredients

1\2 tbsp. vegetable oil, canola
1 cup broccoli
1\3 cup red pepper
4 medium mushrooms
12 oz. extra firm tofu
2 tbsp. smooth peanut butter, no added salt
2 fl. oz. drinking water
1\2 tbsp. balsamic vinegar
1 tsp. molasses
1 tbsp. soy sause, low-sodium

Method

Heat oil in a large skillet over medium-high heat.
Cut broccoli, red bell pepper, mushrooms and tofu into bite-sized pieces.
Add to hot oil and stir-fry for 5 minutes, stirring frequently.
In a small bowl combine peanut butter, hot water, vinegar, molasses and soy sauce.
Add sauce to the pan and simmer for 3 to 5 minutes, or until vegetables are tender-crisp.