Tofu-veggie kebabs with peanut-sriracha sauce | Recipes | WW Canada (English)

Ingredients

• 0.5 tsp(s) Table salt
• 8 medium Radishes, trimmed and halved
• 10 oz Broccoli, florets (about 4 cups)
• 28 oz Firm tofu, rinsed and drained
• 6 tbsp(s) Powdered peanut butter
• 4.5 tbsp(s) Water
• 3 tbsp(s) Ketchup
• 3 tbsp(s) White miso, (low-sodium)
• 1.5 tbsp(s) Fresh lime juice
• 1.5 tbsp(s) Low sodium soy sauce
• 1.5 tsp(s) Sriracha hot sauce
• 1.5 tsp(s) Toasted sesame oil
• 4 spray(s) Cooking spray
• 1 tbsp(s) Unsalted toasted sesame seeds