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A quick and easy dish that can be served over noodles, rice, or really any grain. Peanut sauce is great to experiment with so try adding more or less of any ingredients!
1/2 cup creamy or chunky SB peanut butter (I prefer chunky)
1/4 cup water
1 Tablespoon Rice Vinegar
2 Tablespoons low-sodium soy sauce
1/2 Tablespoon chili garlic sauce
1/2 Tablespoon sesame oil+1/2 Tablespoon for sauteing vegetables
1/4 teaspoon ground ginger
1 Tablespoon fresh lime juice
1 clove garlic
1/2 Tablespoon agave nectar
1 cup chopped broccoli
1/2 cup sliced carrots
1/4 cup sugar snap peas
6 mushrooms sliced
1/2 pound extra firm tofu (pressed)
limes to garnish
Heat a large cast iron or non stick skillet over medium heat.
Spray the pan with cooking spray and then add tofu allowing it to start and brown on one side before flipping the pieces.
Once the tofu has cooked for 7 minutes or remove it from the pan.
Heat a 1/2 Tablespoon of sesame oil in the same pan as earlier and add vegetables sautéing for 5-7 minutes.
In a separate small bowl combine peanut butter with water. If you are having a hard time combining the two heat in microwave for 20 seconds.
Add the rice vinegar, soy sauce, chili-garlic sauce, sesame oil, ground ginger, lime juice, garlic (pressed/minced), and agave mixing well with a small whisk or fork.
Add the tofu back into the pan with the vegetables and add the peanut sauce. Cook for 1-2 minutes.
Garnish with chunks of fresh lime.
When I use tofu I like to press out extra liquid by placing on a cutting board in between two kitchen towels with a cast iron frying pan on top for about 30 minutes. You can also marinate the tofu if you aren’t a fan of how it tastes on its own.
4 servings (199 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 291 kcal
Fat 21 g
Saturated Fat 4 g
Trans Fatty Acid 0 g
Poly Fat 4 g
Mono Fat 14 g
Cholesterol 0 mg
Sodium 437 mg
Carbohydrates 17 g
Dietary Fiber 4 g
Total Sugars 7 g
Protein 14 g