Ingredients and Weight: - Tofu, extra-firm: 1 block (14 ounces) - Carrots, peeled and sliced: 1 cup - Bell peppers (red, yellow, or orange), sliced: 1 cup - Broccoli florets: 1 cup - Snap peas, trimmed: 1 cup - Green onions, sliced: 1/4 cup
Peanut Sauce: - Peanut butter: 1/2 cup - Soy sauce: 1/4 cup - Rice vinegar: 2 tablespoons - Sesame oil: 1 tablespoon - Honey or maple syrup: 1 tablespoon - Ginger, grated: 1 teaspoon - Garlic, minced: 1 clove - Sriracha (optional, for spice): 1/2 teaspoon
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps: 1. Cut the tofu into cubes. 2. Prepare the vegetables by slicing and trimming as indicated in the ingredients list. 3. In a large bowl, whisk together the ingredients for the peanut sauce. 4. Heat a large skillet or wok over medium-high heat. 5. Add the tofu and cook until lightly browned on all sides. 6. Add the vegetables and cook until tender-crisp, about 5-7 minutes. 7. Pour the peanut sauce over the tofu and vegetables and stir to coat. 8. Garnish with green onions.
Nutritional Information: - Calories: 250 per serving - Protein: 15 grams - Fat: 10 grams - Carbohydrates: 25 grams
Dish Characteristics: - Savory and flavorful with a creamy peanut sauce - Crunchy and tender vegetables add texture and nutrition - Perfect for a quick and easy Asian-inspired meal
User Comments: - "This dish was so delicious and satisfying. The peanut sauce was incredible!" - "Loved the combination of tofu and vegetables. It's a great vegetarian option." - "The cooking instructions were so easy to follow, even for a beginner."
Special Precautions and Tips: - For a spicier version, add more Sriracha to the peanut sauce. - Serve with rice or noodles to make a complete meal. - If you don't have extra-firm tofu, you can press regular tofu by wrapping it in paper towels and placing it under a heavy object for an hour.