Ingredients
- 400g firm tofu, cubed
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 cup sliced mushrooms
- 3 tbsp Roasted Peanut Pad Thai Sauce
- 2 tbsp olive oil
- 1 tbsp soy sauce
- Cooked jasmine rice, for serving
- Chopped peanuts, for garnish
- Fresh basil or cilantro, for garnish
Instructions
- Cook Tofu: Heat olive oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 7-8 minutes. Remove tofu and set aside.
- Stir-Fry Vegetables: In the same skillet, add broccoli, bell pepper, snap peas, and mushrooms. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Add Sauce: Return tofu to the skillet. Pour Roasted Peanut Pad Thai Sauce and soy sauce over the tofu and vegetables. Stir well to coat and cook for another 2 minutes.
- Serve: Serve hot over jasmine rice, garnished with chopped peanuts and fresh basil or cilantro.
