- 1 tablespoon peanut oil
- 1 small head broccoli, chopped
- 1 small red bell pepper, chopped
- 5 fresh mushrooms, sliced
- 1 pound firm tofu, cubed
- 1/2 cup peanut butter
- 1/2 cup hot water
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 1 1/2 tablespoons molasses
- ground cayenne pepper to taste
- Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
- In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
03/18/2017
recipepes.com
Tofu and Veggies in Peanut Sauce, recipe
PT15M
PT1H
5
455 calories
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