Weeknight Tofu Satay Stir Fry
This tofu satay stir fry is the easiest clean-out-the-fridge meal that will quickly become a weeknight hit!
Servings: 4
Ingredients
- 1 block extra firm tofu
- ⅓ cup creamy peanut butter
- 3 tablespoon soy sauce
- 1 teaspoon sriracha optional
- 1 tablespoon rice vinegar
- 2 tablespoon water
- 3 cups of vegetables of choice Ie. bell peppers, broccoli, bok choy, carrots, eggplant
- 1.5 teaspoon sesame oil
- 1 cup uncooked rice cooked according to package instructions
- Toppings: green onion crushed peanuts
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Drain your tofu and press out the excess water.
- Once pressed, slice tofu into ½-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Bake for about 25 minutes.
- In the meantime, make your peanut sauce by whisking together peanut butter, soy sauce, sriracha sauce, rice vinegar and water.
- Heat a large skillet over medium heat. Once hot, add sesame oil and veggies, stir and add 1 teaspoon of water to the pan. Cover and allow veggies to steam for about 5 minutes, until tender.
- Make a well in the center of your veggies and pour your sauce in, add tofu and top with sliced green onions and chopped peanuts.
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Calories: 381kcal | Carbohydrates: 46g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 972mg | Potassium: 489mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2347IU | Vitamin C: 24mg | Calcium: 113mg | Iron: 3mg
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