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Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In small bowl, blend chunky peanut butter, minced garlic cloves, hot water, light-brown sugar, rice vinegar, low-sodium soy sauce and red pepper flakes.

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  • Place chopped iceberg lettuce in a large bowl and add sweet red pepper and scallions.

  • Drain tofu and cut into 1-inch squares. Pat dry with paper towels. Place cornstarch in a pie plate and coat tofu with cornstarch.

  • Heat vegetable oil in a large nonstick skillet over medium-high heat and cook tofu for 10 to 12 minutes, turning often, or until golden brown. Add tofu to bowl; drizzle with dressing.

Nutrition Facts

302 calories; fat 14g; saturated fat 1g; carbohydrates 31g; insoluble fiber 4g; protein 14g; sodium 380mg.
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