Stir-Fried Tofu and Spring Greens with Peanut Sauce

Stir-Fried Tofu and Spring Greens with Peanut Sauce
Photo by Becky Luigart-Stayner


  • 1 (16-ounce) package extrafirm tofu
  • 1 cup julienne-cut yellow squash
  • 1 tablespoon canola oil
  • ¼ cup chopped dry-roasted peanuts
  • 4 cups hot cooked soba (about 10 ounces uncooked buckwheat noodles)
  • ¼ cup Thai peanut sauce
  • 2 tablespoons low-sodium soy sauce
  • + 3 more ingredients
    • 2 cups trimmed watercress
    • ¼ cup sliced green onions
    • 3 ½ cups thinly sliced bok choy

Cut tofu crosswise into 1/2-inch-thick slices. Place tofu between paper towels until barely moist. Cut slices crosswise into 1/2-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occ...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network