Spicy Peanut Tofu Stir Fry

Meal Type: Dinner, Lunch

Diet Type: Vegetarian

Servings: 6

Stir Fry:

1 pkg Nasoya Extra Firm tofu, patted dry and cut into ½” cubes

2 carrots, julienne

1 1/2 cups snow peas

1 cup water chestnuts

2 tbsp canola oil

1 Cup Spicy Peanut Sauce

Or:

Spicy Peanut Sauce:

3 tbsp reduced-sodium soy sauce

1/3 cup natural peanut butter (crunchy)

2 tbsp rice vinegar

1 tbsp water

½ – 1 tsp chili paste

2 tbsp sugar

1 clove garlic, minced

Garnish:

2 scallions, thinly sliced

If making your own spicy peanut sauce – in a medium bowl, whisk together the soy sauce with the peanut butter, rice vinegar, water, chili paste, sugar, and garlic and set aside.

Heat 1 tbsp of the oil in a large nonstick pan over medium high heat. Once the oil is hot, add the tofu to the pan. Allow the tofu to cook for about 4 minutes or until lightly browned. Flip the cubes and cook an additional 4 minutes. Reduce the heat to medium, and add the remaining 1 tbsp of oil and the vegetables. Stir often to cook evenly. When the vegetables are almost cooked, add the stir fry sauce to the pan. Reduce heat to low and stir for 2 minutes. Serve over rice or noodles and top with the scallions.

*Pressed for time? Use 1 (16 ounce) package frozen stir-fry vegetables

Nutritionals:
Calories 250
Calories from Fat 140
Total Fat 15 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 300 mg
Total Carbohydrate 16 g
Dietary Fiber 4 g
Sugars 9 g
Protein 12 g