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.
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.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
The recipe as it was written was just OK - a little on the bland side as others have noted. I needed to increase the peanut sauce and soy sauce by about 50%, but it was still a little lacking. Next time, I will add some minced fresh ginger and garlic, and a bit of red chili paste. Also, maybe try a different peanut sauce - more of a satay sauce (the one I had was a marinade). Also, I made this in a ss skillet and the tofu really stuck. Need to use nonstick.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!