Peanut Tofu Stir-Fry
More From Oxmoor House
Other: 30 Minutes
Amount per serving
- Calories: 229
- Fat: 8.2g
- Saturated fat: 1.3g
- Protein: 10.4g
- Carbohydrate: 30.5g
- Cholesterol: 0mg
- Iron: 2.3mg
- Sodium: 421mg
- Calories from fat: 31%
- Fiber: 3.3g
- Calcium: 203mg
- 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
- 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.
- . Cook rice according to package directions, using 1/4 teaspoon salt and omitting fat. Stir in lime rind. Remove from heat; keep warm.
- . Combine broth and next 3 ingredients in a small bowl; stir with a whisk until well blended. Set aside.
- . 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.
- . 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.
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