nutritional information

Per Serving:

  • Calories: 198
  • Protein: 16 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 952 mg
  • Fiber: 4 g
Vegan

Thai Broccoli and Tofu

4 Servings

30 minutes or fewer

Serve with long noodles (such as udon, soba or linguine) seasoned with sesame oil, soy sauce and red bell pepper strips.
  • 2 large crowns broccoli, cut into bite-size florets
  • 1 lb. firm or extra-firm tofu, well-drained and cut into thin strips
  • ¾ cup spicy Thai peanut sauce, preferably reduced-fat
  • Salt to taste
  1. Steam broccoli florets in a stir-fry pan or wok with about 1/2 inch of water, covered, until tender-crisp, about 3 minutes.
  2. Gently stir in tofu and peanut sauce. Cook, stirring often, over medium heat until heated through. Season with salt and serve right away.
February 1999

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comments

I was out of peanut butter, so I used almond butter. It was delicious.

Larry - 2011-03-27 02:30:36