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Peanut Tofu Stir-Fry

Prep time 14 mins
Cook time 27 mins
Other time 30 mins
Yield 6 servings (serving size: 1 1/3 cups stir-fry and 1/2 cup rice)

Ingredients

  • 1 (16-ounce) package firm tofu, drained
  • 1 1/2 cups uncooked instant rice
  • 1/2 teaspoon salt, divided
  • 1 teaspoon grated lime rind
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon chili garlic sauce
  • 4 teaspoons roasted peanut oil, divided
  • 2 cups pre shredded carrot
  • 2 cups thinly sliced red onion
  • 4 cups very thinly sliced bok choy
  • 2 garlic cloves, minced
  • 2 tablespoons chopped unsalted, dry-roasted peanuts

Nutrition Information

  • calories 229
  • fat 8.2 g
  • satfat 1.3 g
  • protein 10.4 g
  • carbohydrate 30.5 g
  • cholesterol 0 mg
  • iron 2.3 mg
  • sodium 421 mg
  • caloriesfromfat 31 %
  • fiber 3.3 g
  • calcium 203 mg

How to Make It

  1. Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 1-inch cubes. Set aside.

  2. . Cook rice according to package directions, using 1/4 teaspoon salt and omitting fat. Stir in lime rind. Remove from heat; keep warm.

  3. . Combine broth and next 3 ingredients in a small bowl; stir with a whisk until well blended. Set aside.

  4. . Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu and remaining 1/4 teaspoon salt; stir-fry 7 minutes or until golden brown. Place in a large bowl; keep warm.

  5. . Heat 1/2 teaspoon oil in pan over medium-high heat. Add carrot and onion; stir-fry 4 minutes or until crisp-tender. Add to tofu; keep warm. Heat remaining 1/2 teaspoon oil in pan. Add bok choy and garlic; stir-fry 2 minutes or until crisp tender. Add broth mixture; cook 30 seconds or until thick, stirring constantly. Stir in tofu mixture. Sprinkle with peanuts. Serve over lime rice.

Oxmoor House Healthy Eating Collection