Broccoli and Snow Pea Stir-Fry with Pineapple and Baked Tofu
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1
By Milan Dome
Broccoli and Snow Pea Stir-Fry with Pineapple and Baked Tofu
3 steps
Prep:15minCook:30min
Updated at: Sun, 27 Oct 2024 08:24:21 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories349.2 kcal (17%)
Total Fat16.8 g (24%)
Carbs36.1 g (14%)
Sugars19.4 g (22%)
Protein19.1 g (38%)
Sodium182.6 mg (9%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
14 ouncesextra-firm tofu
sauce
for the
1 cupwater
warm
¼ cupunsalted peanut butter
no - oil - added
1 teaspoonarrowroot powder
1 teaspoonminced ginger
2 teaspoonscoconut aminos
1 teaspoonlime juice
¾ teaspoonred curry powder
¼ teaspoonchili powder
¼ teaspoonground cumin
4 cupsbroccoli florets
2 cupssnow peas
halved
1red bell pepper
sliced
1 cupsliced mushrooms
2 cupscubed pineapple
4scallions
sliced
1 tablespoonsesame seeds
unhulled, lightly toasted
Instructions
Step 1
Preheat oven to 350°F. Wrap tofu in a clean absorbent towel and set something heavy on it to press out the liquid. Let sit for 20 minutes. Cut tofu into ½-inch pieces and place on baking sheet lined with parchment paper or a nonstick silicone mat. Bake for 30 minutes until golden and firm.
Step 2
Meanwhile, mash and whisk together water, peanut butter, arrowroot powder, ginger, coconut aminos, lime juice, and spices until smooth and well-combined. Pour into a bowl, add baked tofu, and marinate for 5 minutes, stirring occasionally.
Step 3
Add ¼ cup water to a large pan or wok and when hot, add the broccoli florets, cover, and cook for 4 minutes, stirring occasionally and adding additional water as needed to prevent sticking. Add the snow peas, red bell pepper, and mushrooms, cover, and cook for an additional 4 minutes or until vegetables are crisp tender. Stir in pineapple, scallions, tofu, and desired amount of marinade and cook until heated through. Sprinkle with sesame seeds before serving.
Notes
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