Peanut Butter Tofu with Broccoli, Bell Pepper, and Mushrooms

Ingredients

• Peanut oil

  Salad or cooking

  ¾ tbsp or 10g

• Tofu

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

  12 oz or 340g

• Broccoli

  Raw

  ¾ stalk or 113g

• Red bell pepper

  Sweet, raw

  ¾ small or 56g

• Mushrooms

  White, raw

  ¾ cup, pieces or slices or 53g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Water

  Plain, clean water

  6 tbsp or 89g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Molasses

  3 tsp or 21g

• Cayenne pepper

  Spices, red or cayenne

  ¾ pinch or 0.3g

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!