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10 minutes
10 minutes
20 minutes
- 1 tablespoon peanut oil
- 1 pound firm tofu, cubed
- 1 small head broccoli, chopped
- 1 small red bell pepper, chopped
- 5 fresh mushrooms, sliced
- 0.5 cup peanut butter
- 0.5 cup hot water
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 1.5 tablespoons molasses
- ground cayenne pepper to taste
- In a large skillet or wok over medium-high heat, sauté tofu, broccoli, bell pepper, and mushrooms in hot oil for 5 minutes.
- In a small bowl, mix peanut butter, hot water, vinegar, soy sauce, molasses, and cayenne pepper until smooth. Pour the sauce over vegetables and tofu and simmer for 3 to 5 minutes until vegetables are tender-crisp.
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