Tofu stir-fry with peanut sauce
3 Points, Weight Watchers
Ingredients
12 oz , sliced in several 1/4-inch-thick pieces firm tofu
2 Tbsp creamy peanut butter with omega-3
2 Tbsp low sodium soy sauce
2 Tbsp , warm water
1 Tbsp dark brown sugar
1 tsp minced garlic
1 tsp , minced ginger root
1 tsp rice wine vinegar
1/2 tsp , or more to taste sambal oelek
2 spray(s) cooking spray
1 large , thinly sliced sweet red pepper(s)
1 cup(s) uncooked sugar snap peas
1/2 tsp kosher salt
2 cup(s) , shredded uncooked green cabbage
1 large , cut into thick strips uncooked carrot(s)
6 medium , thinly sliced uncooked scallion(s)
1 1/2 Tbsp unsalted toasted sesame seeds
Directions
Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.
To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and sambal oelek; set aside.
Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.
Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve. Yields about 1 1/2 cups per serving.
Nutrition
3 smart points