Directions:
- Cut tofu crosswise into 1/2-inch-thick slices. Place tofu between paper towels until barely moist. Cut slices crosswise into 1/2-inch cubes.
- Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occasionally. Add sliced bok choy, squash, and onions; cook 3 minutes, stirring frequently. Add watercress and soy sauce; cook 1 minute or until the watercress is slightly wilted. Remove from heat.
- Place 1 cup noodles in each of 4 shallow bowls; top each serving with about 1 1/4 cups vegetable mixture, and sprinkle with 1 tablespoon peanuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.57 Kcal (1078 kJ) | ||
| Calories from fat | 85.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 15% | |
|---|---|---|---|
| Sodium | 602.78mg | 25% | |
| Potassium | 168.57mg | 4% | |
| Total Carbs | 36.11g | 12% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 10.9g | 22% | |
| Vitamin C | 96.9mg | 162% | |
| Vitamin A | 10.4mg | 345% | |
| Iron | 236.6mg | 1314% | |
| Calcium | 270.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 68.26 Kcal (286 kJ) | ||
| Calories from fat | 22.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.52g | 15% | |
|---|---|---|---|
| Sodium | 159.76mg | 25% | |
| Potassium | 44.68mg | 4% | |
| Total Carbs | 9.57g | 12% | |
| Sugars | 0.65g | 10% | |
| Dietary Fiber | 0.84g | 13% | |
| Protein | 2.89g | 22% | |
| Vitamin C | 25.7mg | 162% | |
| Vitamin A | 2.7mg | 345% | |
| Iron | 62.7mg | 1314% | |
| Calcium | 71.7mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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