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Veggie and Tofu Stir-Fry

1/4 cup Kraft Smooth Peanut Butter
1/4 cup water, divided
2 Tbsp. rice vinegar
1 Tbsp. brown sugar
2 tsp. Sriracha sauce (hot chili sauce)
2 Tbsp. oil, divided
1 pkg. (350 g) extra-firm tofu, patted dry, cut into 1-inch cubes
1-1/2 cups each broccoli florets and green beans, blanched
1/2 lb. (225 g) asparagus, trimmed
1 cup frozen peas
1 Tbsp. corn starch


Mix peanut butter, 2 Tbsp. water, rice vinegar, brown sugar and Sriracha in medium bowl until blended. Set aside. Heat 1 Tbsp. oil in large skillet on medium-high heat. Add tofu; cook and stir 6 to 8 min. or until golden brown. Remove from skillet; set aside. Heat remaining oil in same skillet. Add broccoli and green beans; cook and stir 4 to 5 min. or until crisp-tender. Add asparagus and peas; cook and stir 2 min. Return tofu to skillet along with the dressing mixture; stir. Bring to a boil; cook and stir 2 to 3 min. Meanwhile combine remaining water and corn starch until blended. Add to skillet; stir 1 to 2 min. or until sauce is thickened.

Source: www.kraftrecipes.com