tofu with leeks and peanut butter

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Tofu with Leeks and Peanut Butter

 

Recipe By :2000-07-26 Nettie Cronish: Vegetarian Pantry

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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3 tbsp. toasted sesame oil

2 leeks; white only -- sliced and well-washed

1 red and green pepper -- sliced

1 carrot -- grated

1 tsp. minced fresh ginger

1/2 cup arame -- soaked in 1c cold water, 5 mins, drained

1 lb pressed tofu -- cut into 1 inch cubes

3 tbsp. peanut butter

2 tbsp honey

1 tbsp red wine vinegar

2 tsp tamari

1/4 tsp cayenne pepper

 

1. Heat 2 tbsp sesame oil in large skillet over medium/high heat. Stir in leeks

and peppers, stir fry for 3 mins. Add carrot, ginger, stir fry 2 mins.

 

2. Place arame in layer to cover vegetables. Cover and remove from heat.

 

3. In medium bowl, whisk together remaining sesame oil, peanut butter, honey,

vinegar, tamari and cayenne pepper. Toss tofu in sauce to coat.

 

4. Add tofu mixture to vegetables and return to heat. Stir fry for 3 mins (until

heated through).

 

 

Recipe from p 167in New Vegetarian Basics by Nettie Cronish

 

Source:

" http://www.dishcookingstudio.com/ "

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Per Serving (excluding unknown items): 203 Calories; 16g Fat (69.1% calories

from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 63mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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