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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupunsalted natural peanut butter3tablespoonsrice vinegar2tablespoonslow-sodium soy sauce2teaspoonsbrown sugar (see Tip)2teaspoonshot sauce, such as Sriracha1(14 ounce) packageextra-firm or firm tofu (see Tip)4teaspoonscanola oil, divided1(14 ounce) packagefrozen (not thawed) pepper stir-fry vegetables2tablespoonsfinely chopped or grated fresh ginger3clovesgarlic, minced2cupsfresh snow peas, trimmed2tablespoonswater, plus more if needed4tablespoonsunsalted roasted peanuts2cupscooked brown rice
Cook Mode(Keep screen awake)
Ingredients
⅓cupunsalted natural peanut butter
3tablespoonsrice vinegar
2tablespoonslow-sodium soy sauce
2teaspoonsbrown sugar (see Tip)
2teaspoonshot sauce, such as Sriracha
1(14 ounce) packageextra-firm or firm tofu (see Tip)
4teaspoonscanola oil, divided
1(14 ounce) packagefrozen (not thawed) pepper stir-fry vegetables
2tablespoonsfinely chopped or grated fresh ginger
3clovesgarlic, minced
2cupsfresh snow peas, trimmed
2tablespoonswater, plus more if needed
4tablespoonsunsalted roasted peanuts
2cupscooked brown rice
Directions
Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside.
Drain tofu; pat dry with a paper towel. Cut into 3/4-inch cubes; pat dry again.
Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate. Add 1 tsp. oil to the pan, then the remaining tofu; repeat.
Add the remaining 1 tsp. oil to the pan. Add frozen vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables have thawed, 2 to 3 minutes. Stir in snow peas. Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes.
Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.
Tips
Don’t like tofu? Substitute 12 oz. boneless, skinless chicken breast or chicken tenders, cut into thin slices. When you brown the chicken in Step 3, be sure that it is cooked through.
Originally appeared: Diabetic Living Magazine, Spring 2019
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Nutrition Facts(per serving)514Calories27gFat49gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
