Thai Peanut Tofu Stir Fry

A recipe from Mayo Clinic’s Cook Smart, Eat Well Cookbook by Jennifer Welper

INGREDIENTS

1 lb. extra-firm tofu
2 Tbsp. sesame oil
2/3 c. low-sodium soy sauce
1⁄4 c. peanut butter
1⁄4 c. brown sugar
2 Tbsp. rice wine or plain vinegar

PREP

1 tsp. minced garlic
2 tsp. ground ginger
1 tsp. red pepper flakes
1⁄2 tsp. kosher salt
1/3 c. sliced scallions (about 1 bunch)

1. Drain and press the tofu to remove most of the moisture. Cut into cubes and set on a paper towel.

2. In a medium bowl or a blender, mix the soy sauce, peanut butter, brown sugar, vinegar, garlic, ginger, red pepper flakes and salt. Place the tofu in this sauce to marinate approximately 20 minutes.

3. Heat a large nonstick sauté pan to medium-high heat. Add the sesame oil. When hot, take the tofu cubes out of the marinade, shake off the extra liquid and place in the pan.

4. Shake the pan to loosen and turn the tofu so that the cubes brown on all sides. When tofu is lightly browned, add the marinade and cook together approximately 1 minute or until slightly thickened. Top with sliced scallions.

5. Serve over vegetables, such as bell pepper slices, and Asian noodles or rice.