Tofu and Veggies in Peanut Sauce

Ingredients

• Vegetable oil

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

  1 tbsp or 14g

• Tofu

  Raw, firm, prepared with calcium sulfate

  16 oz or 454g

• Broccoli

  Raw

  1 bunch or 608g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Peanut butter

  Smooth style, without salt

  8 tbsp or 128g

• Water

  Plain, clean water

  8 tbsp or 118g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Molasses

  4 tsp or 28g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

Directions

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

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