I can turn broccoli slaw and sugar snap peas into at least twenty different meals. Tonight’s recipe takes five minutes. Seriously. FIVE MINUTES!
Here are the ingredients, along with some vegetable oil:
Broccoli slaw, snap peas, tofu, vinegar, peanut butter, soy sauce, sesame seeds, seasoning, lime
I never measure anything, because with recipes like this, it doesn’t really matter how much you use. Normally I would not use a pre-seasoned tofu for this, because it can get very salty. I recommend you use a firm, plain tofu that has had the water pressed out of it. But if you have a pre-seasoned tofu you’d like to use, just go easy on the soy sauce.
To make this tasty dish, heat a wok to medium-high heat with some vegetable oil and saute your sesame seeds briefly before adding the tofu. Coat the tofu with oil, reducing heat a little if needed. Next add about a tablespoon of peanut butter per serving. I used Peter Pan brand, but I think any brand is fine. It can be chunky or smooth. Add several splashes of vinegar. I used Balsamic, which may seem like a strange choice for a stir fry, but I think Balsamic goes great with pretty much antyhing. Add several splashes of soy sauce, less if you are using pre-seasoned tofu or you may end up with a very salty meal. Now add your snap peas and broccoli slaw (if you cannot get them fresh, use Mann’s brand if you can find it. Especially for the peas. No other brand compares!) and stir it all so it cooks evenly. Just a minute or two will cook the broccoli slaw a little and heat the snap peas without making them mushy. Add some garlic, red pepper, or other seasoning if desired. Serve immediately with a generous squeeze of lime juice.
This dish reminds me a little bit of the Indonesian Peanut Saute at Noodles and Co. In fact, if you wanted to, you could serve this with sauteed rice noodles or linguine to easily and inexpensively increase the number of servings.