Broccoli and Snow Pea Stir Fry with Pineapple and Baked Tofu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees F.

Step 2

Wrap tofu in a clean absorbent towel and set something heavy on it to press out the liquid. Let sit for 20 minutes. Cut tofu into 1/2-inch pieces and place on a parchment-lined or lightly-oiled baking pan. Bake for 25-30 minutes or until golden and firm.

Step 3

Meanwhile, whisk together water, peanut butter, arrowroot powder, ginger, Bragg's, lime juice and spices until smooth and well combined. Pour into a bowl, add baked tofu and allow to marinate for 5 minutes, stirring occasionally.

Step 4

Heat a large wok or saute pan over medium heat. Using a slotted spoon, scoop tofu into the pan and cook for 2-3 minutes, stirring occasionally. Remove from pan and set aside. Add 1/4 cup water to the pan and when hot, add the broccoli florets, cover and cook for 4 minutes, stirring occasionally and adding additional water as needed to prevent sticking. Add the snow peas, red bell pepper and mushrooms, cover and cook for an additional 5 minutes or until vegetables are crisp tender.

Step 5

Stir in pineapple, scallions, tofu and desired amount of sauce and cook until heated through. Sprinkle with sesame seeds before serving.