- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, mix tofu and cornstarch to coat well. In wok or large skillet with lid, heat half of the oil over medium-high heat. Add tofu and cook, stirring often, until golden and crispy, 5 to 6 minutes. Stir in soy sauce; remove from heat. Transfer tofu to paper towel-lined plate; keep warm.
In wok, heat remaining oil over medium-high heat. Add cabbage and cook until softened, 4 to 5 minutes. Add broccoli and red pepper; cook, stirring often, about 5 minutes. Add 2 tbsp water; reduce heat to medium. Cover wok and continue cooking, stirring occasionally, until water has evaporated and cabbage is tender but still slightly crisp, about 5 minutes. Add reserved tofu and half of the Peanut Sauce; toss to coat well. Season with salt.
Divide stir-fry among plates. Drizzle with remaining Peanut Sauce. Sprinkle with peanuts, cilantro and green onion.
Peanut Sauce
In measuring cup, using immersion blender, combine 1/2 cup each natural creamy peanut butter and water, 1/4 cup sodium-reduced soy sauce, 2 tbsp unseasoned rice vinegar, 1 tbsp each toasted sesame oil and grated fresh ginger, and 1 tsp sriracha, until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days. Bring to room temperature before using.)
Makes about 1 1/4 cups.
Nutritional facts PER SERVING
- Calories 425
- Total fat 31 g
- Saturated fat 5 g
- Cholesterol 0 mg
- Sodium 650 mg
- Total carbohydrate 21 g
- Fibre 5 g
- Sugars 8 g
- Protein 16 g
- Iron 2.4 mg
