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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.

Nava Atlas
Recipe by Cooking Light April 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

444 calories; calories from fat 29%; fat 14.4g; saturated fat 2g; mono fat 5.2g; poly fat 3g; protein 20.7g; carbohydrates 59.3g; fiber 2.8g; iron 4.4mg; sodium 647mg; calcium 116mg.
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