Nutty Tofu & Veggies

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!