Name: Thai tofu with peanut sauce
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz extra firm tofu, pressed and cubed; 3 oz broccoli florets, small florets; 1.5 oz red bell pepper, sliced; 1 tsp canola oil; 1 tbsp creamy peanut butter; 1 1/2 tsp low sodium soy sauce; 1 tsp lime juice; 3/4 tsp sriracha; 1 tbsp water; 1 clove garlic, minced; 1/4 tsp salt

Nutrition

Per serving

378 calories

Protein: 30g; 30% of calories
Carbs: 17g; 17% of calories
Fat: 24g; 53% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, sriracha, water, and minced garlic until smooth.
Heat half the canola oil in a 12-inch nonstick skillet over medium high heat. Add the tofu cubes and a pinch of salt. Cook for 4 minutes, flip, and cook for 4 minutes more until golden brown and crisp on the edges. Remove the tofu from the pan and set aside. Done when golden brown and crisp.
Add the remaining oil to the same skillet. Add the broccoli and red bell pepper with the rest of the salt. Cook for 4 minutes until the vegetables are tender crisp and bright in color. Done when tender crisp.
Return the tofu to the skillet. Pour the peanut sauce over the tofu and vegetables. Toss constantly for 1 minute until the sauce is heated through and coats everything evenly.

Nutrition

Ingredients

Instructions

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