Stir Fried Tofu and veggies in a peanut sauce

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!


  • 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


  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.
Leave a Comment


No comments yet. Why don’t you start the discussion?

Leave a Reply