Stir-Fried Tofu and Spring Greens with Peanut Sauce

Stir-Fried Tofu and Spring Greens with Peanut Sauce
10 Ingredients
  • 1 (16-ounce) package extrafirm tofu
  • 1 tablespoon canola oil
  • 1/4 cup Thai peanut sauce
  • 3 1/2 cups thinly sliced bok choy
  • 1 cup julienne-cut yellow squash
  • 1/4 cup sliced green onions
  • 2 cups trimmed watercress
  • 2 tablespoons low-sodium soy sauce
  • 4 cups hot cooked soba (about 10 ounces uncooked buckwheat noodles)
  • 1/4 cup chopped dry-roasted peanuts
Nutrition
386
19% daily value
4 servings
                                       
                                            vegetarian, dairy-​free
     

Fat

27% 18

Saturated

14% 3

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 6

Carbs

14% 41

Carbs (net)

- 36

Fiber

20% 5

Sugars

- 6

Sugars, added

- 0

Protein

41% 20

Cholesterol

11% 32

Sodium

22% 535

Calcium

34% 343

Magnesium

28% 117

Potassium

16% 745

Iron

26% 5

Zinc

22% 2

Phosphorus

48% 339

Vitamin A

6% 54

Vitamin C

34% 31

Thiamin (B1)

55% 1

Riboflavin (B2)

27% 0

Niacin (B3)

35% 6

Vitamin B6

36% 0

Folate equivalent (total)

64% 255

Folate (food)

- 126

Folic acid

- 76

Vitamin B12

5% 0

Vitamin D

28% 4

Vitamin E

15% 2

Vitamin K

75% 90

Sugar alcohols

- 0

Water

- 230
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