Stir-Fried Tofu and Vegetables

Author

Nuwave

Servings

4

Category

Vegetables

Ingredients

• 1⁄2c natural peanut butter
• 3⁄4c hot water
• 1⁄4c cider vinegar
• 4T soy sauce
• 2T molasses
• 1⁄2t crushed red pepper flakes
• 4t canola oil, divided
• 1lb. firm tofu, cut into small pieces
• 2T garlic, minced
• 2t gingerroot, divided
• 1–1 1⁄2lbs. broccoli
• 1c red onion
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1c peanuts, unsalted

Directions

1. In a bowl, mix the peanut butter, hot water, vinegar, soy sauce, molasses, and red pepper flakes until smooth; set aside.
2. Add 2T oil to a wok or large sauté pan and heat on High (425°F).
3. Add the tofu and stir on High (425°F) for 5 min. or until edges start to brown.
4. Transfer the tofu to a bowl using a slotted spoon; set aside.
5. If the wok or large sauté pan is dry, add the remaining 2T of oil.
6. Stir-fry the garlic and ginger for 30 seconds, stirring constantly.
7. Add the broccoli and stir-fry for 2 minutes.
8. Add the onions, peppers, peanuts and sauce. Cook for 3–5 minutes on High (425°F).
9. Remove and serve over rice.