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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (14-ounce) package firm tofu |
1 cup hot water |
1/4 cup low-sodium soy sauce |
1 1/2 tablespoons cornstarch |
1 tablespoon sugar |
1 teaspoon ground ginger |
2 garlic cloves, minced |
1 vegetable-flavored bouillon cube |
3 tablespoons finely chopped unsalted, dry-roasted peanuts |
2 teaspoons canola oil |
cooking spray |
3/4 cup thinly sliced carrot |
3/4 cup thinly sliced red bell pepper |
4 cups coarsely chopped bok choy |
1/2 (6-ounce) package frozen snow peas, thawed |
3 cups hot cooked chinese-style noodles or angel hair (about 6 ounces uncooked pasta) |
Directions:
1. Cut tofu into 1-inch cubes; drain for 5 minutes on paper towels.
2. Combine water and next 6 ingredients in a small bowl; stir until cornstarch is dissolved. Set aside.
3. Heat a nonstick skillet over medium-high heat. Add peanuts; cook 3 to 4 minutes or until lightly browned, stirring often. Set aside.
4. Heat oil in a large nonstick skillet over medium-high heat; arrange tofu in a single layer. Cook 5 minutes on each side or until lightly browned. Remove from skillet.
5. Coat pan with cooking spray. Add carrot, bell pepper, and bok choy; sauté 6 minutes or until white part of bok choy is crisp-tender. Increase heat to high; add tofu, peanuts, snow peas, and soy mixture. Bring to a boil; reduce heat, and simmer 1 1/2 minutes or until slightly thick, stirring constantly. Serve over noodles.
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