A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite.
To save time, use precooked rice or cook rice a day ahead.
Drain tofu; pat dry with a paper towel.
Cut into 3/4-inch cubes; pat dry again.
oil in a large nonstick skillet over medium-high heat.
Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes.
Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes.
Transfer to a plate.
oil to the pan, then the remaining tofu; repeat.
Add the remaining 1 tsp.
oil to the pan.
Stir in snow peas.
Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes.
Push the vegetables to the edges of the pan.
Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds.
Stir the vegetables into the sauce.
Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds.
If necessary, add more water to make a creamy sauce.
Sprinkle each serving with 1 Tbsp.
peanuts; serve with rice.
Tips
Don’t like tofu?
boneless, skinless chicken breast or chicken tenders, cut into thin slices.
When you brown the chicken in Step 3, be sure that it is cooked through.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
