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Categories:Viewed: 45 - Published at: 7 years ago
Ingredients
- 1/4 cup Kraft Smooth Peanut Butter
- 1/4 cup water, divided
- 2 Tbsp. rice vinegar
- 1 Tbsp. brown sugar
- 2 tsp. Sriracha sauce (hot chili sauce)
- 2 Tbsp. oil, divided
- 1 pkg. (350 g) extra-firm tofu, patted dry, cut into 1-inch cubes
- 1-1/2 cups each broccoli florets and green beans, blanched
- 1/2 lb. (225 g) asparagus, trimmed
- 1 cup frozen peas
- 1 Tbsp. corn starch
Method
- Mix peanut butter, 2 Tbsp.
- water, rice vinegar, brown sugar and Sriracha in medium bowl until blended.
- Set aside.
- 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 green 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 dressing mixture; stir.
- Bring to a boil; cook and stir 2 to 3 min.
- Meanwhile combine remaining water and corn starch until blended.
- Add to skillet; stir 1 to 2 min.
- or until sauce is thickened.
