| For the stir-fry | ||
|---|---|---|
| 12.35 oz | Tofu, smoked | |
| 1 tbsp | Sesame Oil | |
| 1 cup 1 tbsp 2 tsp | Broccoli, raw | |
| ¾ cup 2 tsp | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| For the sauce | ||
| 3 tbsp | Almond Butter | |
| 1½ tsp | Tamari, Japanese soy sauce, gluten-free | |
| 1 tbsp | Sesame Oil | |
| 1 tsp | Lime juice, fresh cold-pressed | |
| 1 tsp | Chili Pepper, Chile, Pepperoni, red, raw | |
| 1 tsp | Almonds, slivered | |
| 21.11 oz | altogether (view nutrition facts) | |
by Sara
1/1
Preparation
- Serving size:10.60 oz (calculated)Notes: sufficient as a main meal
- Pat the tofu dry and cut it in cubes.
- Heat some sesame oil in a pan and fry the tofu on a medium heat.
- Then add the broccoli, mushrooms, chopped garlic and sliced chili and fry until the vegetables to begin to soften.
- Mix the wet ingredients for the sauce.
- Add about 2/3 of the sauce to the tofu and vegetables and toss.
- Plate, top with the remaining sauce and sprinkle with the sliced chili and the slivered almonds, about 1/2 tsp each per serving.
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
Meal Prep Tip
- Calorie count527 kcal
- % of calories by macros
Fat 66.6 % 351 kcal 40 g Net Carbs 5.7 % 30 kcal 7.7 g Dietary Fiber 2.8 % 15 kcal 7.7 g Protein 24.9 % 131 kcal 33 g - Approx. WW SmartPoints™8.7
- Cholesterol 0 mg
- Sodium 267.5 mg
- Fat 39.7 g
- Saturated Fat 5.1 g
- Trans Fat 0 g
- Carbohydrates 15.4 g
- Dietary Fiber 7.7 g
- Total Sugars 4.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 33.3 g
- Calcium 110 mg
- Iron 1.5 mg
- Magnesium 83.6 mg
- Potassium 446.1 mg
- Zinc 1.2 mg
- Vitamin A (Retinol Equivalents) 16.3 mcg
- Vitamin B12 0 mcg
- Vitamin C 48.2 mg
- Folate 50.5 mcg
- Folic Acid 0 mcg