Peanut Butter Tofu with Broccoli, Bell Pepper, and Mushrooms

Ingredients

• Peanut oil

  Salad or cooking

  1 tbsp or 14g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  16 oz or 454g

• Broccoli

  Raw

  1 stalk or 151g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Peanut butter

  Smooth style, without salt

  8 tbsp or 128g

• Water

  Plain, clean water

  8 tbsp or 118g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Molasses

  4 tsp or 28g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

Directions

1. Heat the peanut oil in a large skillet or wok over medium-high heat. Sauté the chopped broccoli, red bell pepper, mushrooms, and cubed tofu for 5 minutes.
2. In a small bowl, combine the peanut butter, hot water, vinegar, soy sauce, molasses, and cayenne pepper. Pour the mixture over the vegetables and tofu, then simmer for 3 to 5 minutes until the vegetables are tender-crisp. Serve and enjoy!