Peanuty Stir-Fry with Tofu
Lunch for tomorrow! Who doesn't like stir-fry? Tofu adds extra protein, always a plus. It's also a good source of calcium. Don't skip sauteing the tofu, it adds flavor (which is good, because tofu is basically tasteless on its own).
1 pkg tofu, drained and cubed
1/2 pkg frozen stir-fry vegetables
2 - 3 Tbsp peanut butter
1-2 Tbsp honey
Soy sauce
Lime juice
Sprinkle of red pepper flakes
1 clove garlic chopped
1/2 tsp ground ginger
1 tsp dried basil
For the sauce: Mix peanut butter and next 7 ingredients together, set aside.
Heat skillet over medium heat, coat with cooking spray. Add tofu, saute for about 5 minutes. Remove from pan, set aside. Add about 1 Tbsp of canola oil to the pan, saute the vegetables 5-7 minutes, return the tofu to the pan, add the sauce, tossing to coat. Serve immediately over rice or thin spaghetti noodles.
1 pkg tofu, drained and cubed
1/2 pkg frozen stir-fry vegetables
2 - 3 Tbsp peanut butter
1-2 Tbsp honey
Soy sauce
Lime juice
Sprinkle of red pepper flakes
1 clove garlic chopped
1/2 tsp ground ginger
1 tsp dried basil
For the sauce: Mix peanut butter and next 7 ingredients together, set aside.
Heat skillet over medium heat, coat with cooking spray. Add tofu, saute for about 5 minutes. Remove from pan, set aside. Add about 1 Tbsp of canola oil to the pan, saute the vegetables 5-7 minutes, return the tofu to the pan, add the sauce, tossing to coat. Serve immediately over rice or thin spaghetti noodles.
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