299 kcal
30 min.
Recipe for Tofu and veggies in peanut sauce
0 reviews
NaN g
299 kcal
1 kcal
299.2
25.8g
15.2g
12.7g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Broccoli green5× floret (250 g)
- Bio natural tofu1× package (200 g)
- Cauliflower3× floret (150 g)
- Mushrooms common2× handful (100 g)
- Sweet pepper2× slice (60 g)
- Balsamic vinegar2× tablespoon (30 g)
- Peanut butter, wholegrain2× teaspoon (20 g)
- Peanuts and raisins1× tablespoon (12 g)
- Soy sauce1× tablespoon (10 g)
- Coriander leaves, fresh2× tablespoon (8 g)
- Coconut oil2 g
How to make Tofu and veggies in peanut sauce
1. 1. Heat oil in a large skillet or wok over medium-high heat. Sauté broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
2. 2. In a small bowl combine peanut butter, 1/4 C hot water, vinegar, molasses & soy sauce.
3. “Rice” cauliflower on your plate, add the veggies.
4. . Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
5. Garnish the dish with cauliflower leafs.
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