Sweet and Spicy Tofu Stir-Fry with Peanut Sauce
- 12 ounces firm tofu, sliced in several 1/4-inch-thick pieces
- 2 tablespoons creamy peanut butter with omega-3
- 2 tablespoons low sodium soy sauce
- 2 tablespoons warm water
- 1 tablespoon dark brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger root
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sambal oelek, or more to taste
- 2 sprays cooking spray
- 1 large sweet red peppers, thinly sliced
- 1 cup uncooked sugar snap peas
- 1/2 teaspoon kosher salt
- 2 cups shredded green cabbage, shredded
- 1 large uncooked carrots, cut into thick strips
- 6 medium uncooked scallions, thinly sliced
- 1 1/2 tablespoons unsalted toasted sesame seeds
- 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.
- To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and sambal oelek; set aside.
- 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.
- 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.
- Recipe courtesy of Weight Watchers
Per serving: 190 kcal cal., 9 g fat (2 g sat. fat), 19 g carb., 6 g fiber, 6 g sugar, 12 g pro., 21 mg calcium. Percent Daily Values are based on a 2,000 calorie diet