Stir-Fried Tofu and Spring Greens with Peanut Sauce

Becky Luigart-Stayner

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 444
  • Calories from fat: 29%
  • Fat: 14.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3g
  • Protein: 20.7g
  • Carbohydrate: 59.3g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 4.4mg
  • Sodium: 647mg
  • Calcium: 116mg

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

Preparation

  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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