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
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How do I make it ?
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.
Kraft Kitchen Tips!
Kitchen Know How
For stir-frying, tofu needs to be firm and dry. Set the drained tofu on a paper towel and press gently with another paper towel to remove moisture from the surface. Look for tofu in the produce section of your grocery store.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 2.5 g
Cholesterol 0 mg
Sodium 160 mg
Carbohydrate 23 g
Fibre 7 g
Sugars 8 g
Protein 16 g
4 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.