Stir Fried Tofu and veggies in a peanut sauce

Stir Fried Tofu and veggies in a peanut sauce

Serves 4 -three weight watchers points per serving!

Ingredients

• Firm tofu
• 12 oz sliced in several 1/4-inch-thick pieces
• Creamy peanut butter with omega-3
• 2 Tbsp
• Low sodium soy sauce
• 2 Tbsp
• Water
• 2 Tbsp warm
• Dark brown sugar
• 1 Tbsp
• Jarred minced garlic
• 1 tsp
• Fresh ginger
• 1 tsp minced
• Rice wine vinegar
• 1 tsp
• Cooking spray
• 2 spray s
• Red bell pepper s
• 1 large thinly sliced
• Sugar snap peas
• 1 cup s, whole
• Kosher salt
• ½ tsp
• Green cabbage
• 2 cup s, shredded, shredded
• Carrot s
• 1 large cut into thick strips
• Scallion s
• 6 medium thinly sliced
• Unsalted toasted sesame seeds
• 1½ Tbsp

Instructions

1. Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.
2. To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and set aside.
3. Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.
4. Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve. Yields about 1 1/2 cups per serving.