Tofu Stir Fry With Peanut Sauce
|Water||1⁄2 Cup (8 tbs)|
|Carrots||2 Medium, peeled and cut into matchstick strips|
|Coarsely shredded green cabbage||1 Cup (16 tbs)|
|Coarsely shredded red cabbage||1 Cup (16 tbs)|
|Bean sprouts||2 Cup (32 tbs), drained (Fresh Or Canned)|
|Firm tofu||1 Pound, cut into 3/4 inch cubes|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Scallions with tops||8 , sliced diagonally into 1-inch lengths|
|Vegetable bouillon cube||1 , dissolved in 1/3 cup water|
|Water||1⁄3 Cup (5.33 tbs)|
|Cream style peanut butter||1⁄4 Cup (4 tbs)|
|Reduced-sodium soy sauce||2 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Canned chow mein noodles||3 Ounce (1 Can)|
ln a deep 12-inch skillet over high heat, bring the water to a boil.
Layer in the carrots, green and red cabbage, and bean sprouts.
Reduce the heat to moderate, cover, and boil for 2 minutes.
Add the tofu, cover, and cook for 3 minutes or until the vegetables are crisp-tender and the tofu is hot.
Drain off all the liquid, transfer the vegetable mixture to a large heatproof bowl, and cover loosely with foil.
Add the oil to the skillet and heat for 1 minute over moderate heat.
Add the garlic and scallions and stir-fry for 2 minutes or until crisp-tender.
Transfer to the bowl.
In the same skillet, combine the vegetable bouillon, peanut butter, soy sauce, vinegar, and sugar.
Simmer over low heat, whisking often, until smooth about 2 minutes.
Mix the sauce into the vegetable mixture in the bowl.
Add half of the noodles and toss until coated.
Transfer to a platter and sprinkle the remaining noodles on top.