Mix together the peanut butter, soy sauce, rice vinegar, brown sugar, garlic, ginger and dried peppers for the sauce. Set aside. Stir "fry" vegetables in wok in about 1/4 cup water or broth, for about 2 1/2 minutes. Add tofu and cook about 1 minute more. (Add more water if needed.) Add sauce and cook about 1 minute. Mix in the cornstarch/water mixture and cook until thickened. Serve over hot rice. Makes 2 servings. Per serving: 475 Cal, 7.7 g fat (13% cff), 13 g fiber, 19.7 g protein 580 mg sodium NOTES : I usually use one of the frozen stir fry blends if Im in a hurry, or, if I have more time, I cut up a mixture of carrots, onion, broccoli, snap peas, mushrooms, bok choy, red or green peppers, water chesnuts---basically, whatever I have on hand, always including either carrots or red pepper for color. Recipe by: Jenny Herl Posted to EAT-LF Digest by Jenny Herl
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|Serving Size: 1 Serving (574g)|
|Recipe Makes: 2|
|Calories from Fat: 78 (7%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 548.3mg||19 %|
|Potassium 1184.9mg||31 %|
|Total Carbohydrate 217.9g||64 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 201.1g|
|Protein 30.4g||43 %|
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Calories per serving: 1062
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