Becky Luigart-Stayner
4 servings

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.

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

mjmayinsf's Review

May 04, 2010
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.