Nutty Tofu

Nutty Tofu
Servings: 6 to 8 Start to Finish 25 mins


  • 1 18 ounce package firm tofu, drained
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 2 medium carrots, thinly sliced
  • 6 ounces snow pea pods, trimmed
  • 1/4 cup smooth all-natural peanut butter
  • 2 tablespoons hot water
  • 1 tablespoon rice vinegar
  • 1 teaspoon lime juice
  • 4 cups hot cooked brown rice

Make It

1. Preheat broiler. Line a shallow baking pan with foil; set aside. Pat tofu dry. Cut into quarters, and then crosswise into slices. In a shallow bowl combine 1 tablespoon soy sauce and 1 tablespoon oil. Add tofu slices and toss gently to coat evenly.

2. Arrange tofu slices on the prepared baking sheet. Broil 4 inches from the heat for 8 to 10 minutes or until golden brown, turning slices once.

3. Meanwhile, in a medium saucepan cook the carrots in lightly salted boiling water for 3 minutes. Add pea pods and cook for 1 minute more. Drain and return to pan to keep warm.

4. For peanut sauce, in a small bowl whisk together peanut butter, water, vinegar, lime juice, and remaining 2 tablespoons soy sauce until smooth. Drizzle sauce over tofu; toss to coat.

5. To serve, spoon tofu over brown rice and top with vegetables.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 331, Fat, total (g): 12, sat. fat (g): 1, carb. (g): 39, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 3, fiber (g): 5, sugar (g): 3, pro. (g): 14, vit. A (IU): 3353, vit. C (mg): 15, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 8, sodium (mg): 205, Potassium (mg): 122, calcium (mg): 141, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.