Tofu and Vegetable Stir-Fry with Peanut Sauce

Ingredients

• Tofu

  Extra firm, prepared with nigari

  150g

• Broccoli

  Raw

  80g

• Red bell pepper

  Sweet, raw

  80g

• Peas

  Green, frozen, unprepared

  60g

• Carrots

  Raw

  40g

• Red Onion

  Freshdirect

  30g

• Ginger root

  Raw

  5g

• Garlic

  Raw

  2 clove or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  10g

• Peanut butter

  Chunk style, without salt

  20g

• Soy sauce

  Regular sodium, Shoyu

  10g

• Rice wine vinegar

  5g

• Honey

  5g

• Sesame oil

  Salad or cooking

  3g

Directions

1. Prepare the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and chili garlic sauce. Set the sauce aside.
2. Stir-Fry the Tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until it's lightly browned on all sides. Remove the tofu from the pan and set it aside.
3. Stir-Fry the Vegetables: In the same pan, add a little more oil if needed. Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant. Add the sliced red onion, broccoli, bell peppers, snap peas, and carrots. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
4. Add Tofu and Peanut Sauce: Return the tofu to the pan and pour the peanut sauce over the vegetables and tofu. Stir well to combine and cook for another 2-3 minutes until the sauce thickens slightly.
5. Serve: Serve the tofu and vegetable stir-fry over cooked brown rice or your preferred grain.