Tofu and Veggies in Peanut Sauce

Tofu and Veggies in Peanut Sauce

225

"Easy, quick, and tasty meal. A favorite in our household."

Ingredients

20 m {{adjustedServings}} servings 443 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
  2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
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Reviews

225
  1. 315 Ratings

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Excellent!! However, I took the advise of others and pan fried the tofu in garlic, ginger, and oil first, increased the veggies a bit, and used natural (unsweetened) peanut butter to make it les...

Deliciously addictive. I didn't actually try the recipe strictly as written, but followed some of the advice from other posters. I fried the tofu first so it got a crispy exterior (I then remo...

I had good results with this. I have a good trick for cooking with tofu, though. I freeze tofu first, then thaw it out and squeeze it gently to get as much fluid out as possible. THEN I dice it ...