- 1 (14-ounce) package firm tofu
- 1 cup hot water
- 1/4 cup low-sodium soy sauce
- 1 1/2 tablespoons cornstarch
- 1 tablespoon sugar
- 1 teaspoon ground ginger
- 2 garlic cloves, minced
- 1 vegetable-flavored bouillon cube
- 3 tablespoons finely chopped unsalted, dry-roasted peanuts
- 2 teaspoons canola oil
- Cooking spray
- 3/4 cup thinly sliced carrot
- 3/4 cup thinly sliced red bell pepper
- 4 cups coarsely chopped bok choy
- 1/2 (6-ounce) package frozen snow peas, thawed
- 3 cups hot cooked Chinese-style noodles or angel hair (about 6 ounces uncooked pasta)
- calories 340
- fat 8 g
- satfat 1 g
- protein 12.4 g
- carbohydrate 54.8 g
- cholesterol 0 mg
- iron 2.7 mg
- sodium 782 mg
- caloriesfromfat 21 %
- fiber 3.4 g
- calcium 130 mg
How to Make It
Cut tofu into 1-inch cubes; drain for 5 minutes on paper towels.
Combine water and next 6 ingredients in a small bowl; stir until cornstarch is dissolved. Set aside.
Heat a nonstick skillet over medium-high heat. Add peanuts; cook 3 to 4 minutes or until lightly browned, stirring often. Set aside.
Heat oil in a large nonstick skillet over medium-high heat; arrange tofu in a single layer. Cook 5 minutes on each side or until lightly browned. Remove from skillet.
Coat pan with cooking spray. Add carrot, bell pepper, and bok choy; sauté 6 minutes or until white part of bok choy is crisp-tender. Increase heat to high; add tofu, peanuts, snow peas, and soy mixture. Bring to a boil; reduce heat, and simmer 1 1/2 minutes or until slightly thick, stirring constantly. Serve over noodles.