1-1/2 cups each broccoli florets and cut-up fresh green beans (3 inch lengths), blanched
1/2 lb. fresh asparagus, cut into 2-1/2-inch lengths
1 cup frozen peas
1 Tbsp. cornstarch
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Let's Make It
Mix peanut butter, 2 Tbsp. water, vinegar, sugar and Sriracha sauce until blended.
Heat 1 Tbsp. oil in large skillet on medium-high heat. Add tofu; cook and stir 6 to 8 min. or until golden brown. Remove from skillet; set aside.
Heat remaining oil in same skillet. Add broccoli and beans; cook and stir 4 to 5 min. or until crisp-tender. Add asparagus and peas; cook and stir 2 min. Return tofu to skillet along with the peanut butter mixture; stir.
Combine remaining water and cornstarch until blended. Add to skillet. Bring to boil; cook and stir 2 to 3 min. or until sauce is thickened.
Kitchen Know How
For stir-frying, tofu needs to be firm and dry. Set drained tofu on paper towel and press gently with another paper towel to remove moisture from the surface. Look for tofu in the produce section of your grocery store.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.