Stir-Fried Tofu and Spring Greens with Peanut Sauce
Photography: Becky Luigart-Stayner; 
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.
| Servings:4 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 (16-ounce) package extrafirm tofu
- 1 tablespoon canola oil
- 1/4 cup Thai peanut sauce
- 3 1/2 cups thinly sliced bok choy
- 1 cup julienne-cut yellow squash
- 1/4 cup sliced green onions
- 2 cups trimmed watercress
- 2 tablespoons low-sodium soy sauce
- 4 cups hot cooked soba (about 10 ounces uncooked buckwheat noodles)
- 1/4 cup chopped dry-roasted peanuts
- fiber:2.8 g
- poly fat:3 g
- fat:14.4 g
- calories from fat:29 %
- iron:4.4 mg
- saturated fat:2 g
- calories:444
- cholesterol:0.0 mg
- carbohydrate:59.3 g
- sodium:647 mg
- protein:20.7 g
- calcium:116 mg
- mono fat:5.2 g
directions
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.
