Tofu and Veggies in Peanut Sauce

Ingredients

• Water

  Plain, clean water

  ⅛ cup or 30g

• Molasses

  ⅜ tbsp or 8g

• Mushrooms

  White, raw

  1 ¼ medium or 23g

• Vegetable oil

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

  ¼ tbsp or 4g

• Tofu

  Silken, firm, Mori-nu, soy

  ¼ lb or 113g

• Vinegar

  Cider

  ½ tbsp or 7g

• Peanut butter

  Smooth style, without salt

  ⅛ cup or 32g

• Broccoli

  Raw

  ¼ stalk or 38g

• Cayenne pepper

  Spices, red or cayenne

  0.01 tsp or 0.03g

• Red bell pepper

  Sweet, raw

  ¼ small or 19g

• Soy sauce

  Regular sodium, Shoyu

  ½ tbsp or 8g

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.

Similar Foods

• Veggies in Peanut Sauce
• Stir Fried Mixed Veggies in Soy Sauce
• Tofu in Roasted Red Pepper Sauce
• Tofu Peanut Lettuce Wraps Vegan lettuce wraps with a peanut dipping sauce
• Veggies, Pasta Sauce, and Red Lentil Rotini
• One-Pot Peanut Sesame Noodles and Veggies