Stir-Fried Tofu and Spring Greens with Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bottled Thai peanut sauce is a handy standby. Here we use it to jazz up an otherwise simple combination of tofu and vegetables. Complete the meal with a platter of red and green bell pepper strips, sliced cucumbers, and carrot sticks. Ingredients:
1 (16-ounce) package extrafirm tofu |
1 tablespoon canola oil |
1/4 cup thai peanut sauce |
3 1/2 cups thinly sliced bok choy |
1 cup julienne-cut yellow squash |
1/4 cup sliced green onions |
2 cups trimmed watercress |
2 tablespoons low-sodium soy sauce |
4 cups hot cooked soba (about 10 ounces uncooked buckwheat noodles) |
1/4 cup chopped dry-roasted peanuts |
Directions:
1. 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.
2. 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.
3. 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.
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