10 Minutes Stir Fry with PB SauceCourse: Main
Nutrition information per 100g of cooked White Jasmin Rice:
Cals: 496, Protein: 38g, Fat: 13.9g, Carbs: 62g
150 g extra firm tofu pressed
1 tsp corn starch
1 small red onion
1 red bell pepper
200g Shitake mushrooms
1 clove garlic
1/2 tsp chili flakes (+/-)
1/2 tsp black sesame seeds for topping
1-2 tbsp chopped green onions for garnish
- For Low Fat PB Sauce
1.5 tbsp Bragg’s Soy seasoning (or any low sodium soy sauce)
2 tsp maple syrup
3 tbsp defatted Peanut butter powder
1 tsp sriracha (+/-)
1 tsp rice vinegar
2-3 tbsp water (+/- per desired consistency)
- Cut Tofu in small pieces, toss in a bowl, add 1 tsp of corn starch and toss to coat evenly. Air fry at 400 F for about 7-8 minutes. Keep aside.
- In a bowl, prep your sauce and keep aside. While tofu is air frying, chop all your veggies and begin sautéing onion, shitake mushrooms, minced garlic, chili flakes for about 5 minutes. Use 1-2 tbsp of water to deglaze the pan when needed. After 5 minutes, add remaining veggies, Sauté for another 5 minutes. Add air fried tofu and pour the sauce, sauté for another 30 seconds to 1 minute.
- Enjoy on top of cooked white or brown rice as a quick meal.
- If you don’t have an air fryer – you can bake tofu at 400 F for 7-8 minutes or pan fry for till brown.