Tofu and Veggies in Peanut Sauce

Ingredients

• Water

  Plain, clean water

  ½ cup or 118g

• Molasses

  1 ½ tbsp or 30g

• Mushrooms

  White, raw

  5 medium or 90g

• Vegetable oil

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

  1 tbsp or 14g

• Tofu

  Silken, firm, Mori-nu, soy

  1 lb or 454g

• Vinegar

  Cider

  2 tbsp or 30g

• Peanut butter

  Smooth style, without salt

  ½ cup or 129g

• Broccoli

  Raw

  1 stalk or 151g

• Cayenne pepper

  Spices, red or cayenne

  ¹⁄₁₆ tsp or 0.1g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

Directions

1. PREPARATION: Chop broccoli and red bell pepper. Slice mushrooms and cube tofu. NOTE: 1 'Dash' = .06 tsp. Add only a dash of Cayenne pepper to taste.
2. Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
3. 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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