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

Ingredients

• Table salt
• ½ tsp(s)
• Radishes, 8 medium, trimmed and halved
• Broccoli, 10 oz, florets (about 4 cups)
• Firm tofu, 28 oz, rinsed and drained
• Powdered peanut butter, 6 tbsp(s)
• Water, 4½ tbsp(s)
• Ketchup, 3 tbsp(s)
• White miso, 3 tbsp(s), (low-sodium)
• Fresh lime juice, 1½ tbsp(s)
• Low sodium soy sauce, 1½ tbsp(s)
• Sriracha hot sauce, 1½ tsp(s)
• Toasted sesame oil, 1½ tsp(s)
• Cooking spray, 4 spray(s)
• Unsalted toasted sesame seeds, 1 tbsp(s)