Nutty Tofu & Veggies

CRSE1214

Ingredients:
1 14 oz. pk firm tofu, drained
3 tbsp. reduce-sodium soy sauce, divided
1 tbs. canola oil
2 medium carrots, thinly sliced
6 oz. snow-pea pods, trimmed
cup smooth all-natural peanut butter
2 tbsp. hot water
1 tbsp. rice vinegar
1 tsp. lime juice
4 cups hot cooked brown rice

1) Preheat broiler. Pat tofu dry and slice. In a bowl, mix 1 tbsp. soy sauce and oil. Add tofu. 2) Arrange tofu on foil lined baking sheet. Broil 4" from heat for 8-10 minutes or until browned, turning once. 3) Meanwhile, in a saucepan boil carrots in lightly salted water for 3 minutes. Add peas, cook 1 minute. Drain, return to pan. 4) In a bowl, whisk together peanut butter, water, vinegar, lime juice, and remaining soy sauce until smooth. Drizzle sauce over tofu. Place tofu on top of rice and veggies. Makes 8 cups.

Nutrition per 2 cups: 288 calories; 10g protein; 10g fat (2g sat fat); 37g carbs; 4g fiber; 74mg calcium; 2mg iron; 243 mg sodium.

Got this recipe out of the January 2012 Parents magazine!

Bentley2718

Yum!
But how much peanut butter?

CRSE1214

Yum!
But how much peanut butter?

I'm guessing that means 1 cup copied it from the magazine.

angelaacreamer

I just saw this on recipe.com. The correct amount of peanut butter is 1/4 cup. Hope this helps.

aksoper

Thanks for the info on where to find the recipe. Nutritional info is a little different than what's posted above. Do you think the calorie count includes the rice or not? I'm guessing not.

tamkay7

Glad to find the right amount of peanut butter here. Made for dinner tonight and used a cup of peanut butter and it was ridiculous. Looked like frosting on top of the tofu squares, no drizzle capability at all. Will try again soon! Thanks