4 servings (serving size: 1 cup stir-fry and 3/4 cup noodles)

How to Make It

Step 1

Cut tofu into 1-inch cubes; drain for 5 minutes on paper towels.

Step 2

Combine water and next 6 ingredients in a small bowl; stir until cornstarch is dissolved. Set aside.

Step 3

Heat a nonstick skillet over medium-high heat. Add peanuts; cook 3 to 4 minutes or until lightly browned, stirring often. Set aside.

Step 4

Heat oil in a large nonstick skillet over medium-high heat; arrange tofu in a single layer. Cook 5 minutes on each side or until lightly browned. Remove from skillet.

Step 5

Coat pan with cooking spray. Add carrot, bell pepper, and bok choy; sauté 6 minutes or until white part of bok choy is crisp-tender. Increase heat to high; add tofu, peanuts, snow peas, and soy mixture. Bring to a boil; reduce heat, and simmer 1 1/2 minutes or until slightly thick, stirring constantly. Serve over noodles.

Oxmoor House Healthy Eating Collection

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