Baked Tofu with Vegetables Stir Fry and Peanut Sauce

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Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4

Ingredients

• 1 brick (14 oz) extra firm tofu

• ½ c nutritional yeast

• 1 head broccoli, trimmed and chopped

• 1 zucchini, chopped

• 2 stalks celery, chopped

• ½ bell pepper, deseeded and chopped

• 1 c snap peas, trimmed

• 1 wedge purple cabbage, chopped

• ¼ red onion, sliced

• 1 inch fresh ginger, peeled and minced

• 1 ½ Tbsp peanut oil

• ½ c peanut butter

• 1 Tbsp reduced sodium soy sauce

• ½ Tbsp rice vinegar

• 1 tsp Sriracha chili sauce, optional

• ½ c warm water

• 2 bundles buckwheat soba noodles

• 1 Tbsp sesame oil

• ½ c fresh cilantro, chopped

• Lime, cut into wedges

Directions

1. For tofu: Preheat oven to 400°F. Press dry tofu with paper towels, then cut into cubes. Add tofu to medium bowl and toss with nutritional yeast until well coated. Spread tofu on greased baking sheet and bake for 15 minutes, turning half way through, and then finishing for 3-5 minutes on broil.

2. For vegetables: Heat peanut oil in large pan over medium-high heat. Add chopped vegetables and minced ginger to pan, stirring occasionally until browned and tender, about 10 minutes.

3. For peanut sauce: Combine peanut butter, soy sauce, rice vinegar and chili sauce. Slowly add in warm water, stirring until well combined and at desired consistency.

4. For soba noodles: Prepare noodles per package directions. Drain and return to pot. Toss with sesame oil until lightly coated.

5. Serve veggies and tofu over noodles, drizzle with peanut sauce, top with fresh cilantro and lime wedge. Enjoy!

Notes

• Reduce the sodium content by using brown rice (1 c per serving) in the place of soba noodles, using coconut aminos in the place of reduced sodium soy sauce, using no salt added peanut butter, and/or lightly seasoned rice vinegar.

• Look for a peanut butter with no added palm oil. You should have to stir it!

• Use any vegetables of your choosing- green beans, asparagus, carrots, or cauliflower would all work well. Don’t have fresh veggies on hand? Frozen veggies can be used instead.

Nutrition: (per serving) Calories: 665 kcals | Total Fat: 31 g | Sat Fat: 9 g | Sodium: 874 mg | Carb: 63 g | Fiber: 12 g | Protein: 37 g | Added Sugar: 1 g.

In the Kitchen | January 2022
Basecamp Prevention + Wellness, Providence | providencebasecamp.org