This vegan dish from our May issue "Hearty and Healthy" collection is packed with protein from the tofu and peanut butter. Serve over rice, preferably whole grain.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2005
Pat tofu dry with paper towel; cut into 1-inch (2.5 cm) cubes. Set aside.
In small bowl, whisk together 1/4 cup (125 mL) water, peanut butter, hoisin sauce, vinegar and hot pepper sauce; set sauce aside.
In large skillet, heat oil over medium-high heat; stir-fry tofu, green onions and garlic until tofu is golden, 3 minutes.
Add broccoli and red pepper; stir-fry for 1 minute. Add 2 tbsp (25 mL) water; cover and steam until broccoli is tender-crisp, 1 minute. Add peanut sauce; cook, stirring, to heat through, 1 minute. Sprinkle with bean sprouts, coriander and peanuts.
Nutritional facts <b>Per serving:</b> about
- Sodium 192 mg
- Protein 17 g
- Calories 302.0
- Total fat 21 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
- Iron 23.0
- Folate 42.0
- Calcium 21.0
- Vitamin A 16.0
- Vitamin C 133.0