- 12 oz firm tofu, sliced in several 1/4-inch-thick pieces
- 2 Tbsp creamy peanut butter with omega-3
- 2 Tbsp low sodium soy sauce
- 2 Tbsp water, warm
- 1 Tbsp dark brown sugar
- 1 tsp minced garlic
- 1 tsp ginger root, minced
- 1 tsp rice wine vinegar
- 1/2 tsp sambal oelek, or more to taste
- 2 spray(s) cooking spray
- 1 large sweet red pepper(s), thinly sliced
- 1 cup(s) uncooked sugar snap peas
- 1/2 tsp kosher salt
- 2 cup(s) uncooked green cabbage, shredded
- 1 large uncooked carrot(s), cut into thick strips
- 6 medium uncooked scallion(s), thinly sliced
- 1 1/2 Tbsp unsalted toasted sesame seeds
Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.
To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and sambal oelek; set aside.
Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.
Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve. Yields about 1 1/2 cups per serving.