Peanut Tofu and Vegetable Stir-Fry
Crispy pan-fried tofu and fresh vegetables coated in a savory, slightly sweet and spicy peanut sauce, served with low-carb shirataki noodles for a satisfying an
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Ingredients
- 8 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 each red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1 package (7 ounces) shirataki noodles, rinsed and drained
- 3 tablespoons natural peanut butter (no added sugar/salt)
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 1 teaspoon maple syrup or erythritol
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped peanuts, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
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