Bok Choy in a Spicy Peanut Sauce

Spicy Peanut Sauce

• 1 1/2 teaspoon cornstarch
• 2/3 cup water
• 1/3 cup rice vinegar
• 1/3 cup unhomogenized smooth peanut butter
• 2 Tbl reduced -sodium soy sauce
• 1/4 teaspoon dark seasame oil
• 4 garlic cloves, minced
• 2 tsp sugar
• 1 tsp crushed red pepper flakes, or to taste

• 1  (16-ounce) package extrafirm tofu
• 1  tablespoon  olive oil
• 3 1/2  cups  thinly sliced bok choy
• 1  cup purple onion sliced
• 1/4  cup  sliced green pepper
• 4  cups  hot cooked soba (about 10 ounces uncooked buckwheat noodles)

For the sauce, combine the cornstarch and water in a saucepan and stir until the cornstarch is completely dissolved. Bring to a boil, reduce the heat, and stir constantly until thickened. Remove the pan from the heat and set aside to cool to room temperature. Combine the remaining ingredients in a blender and puree. Add the puree to the cooled cornstarch mixture and mix well with a whisk.

Cut tofu crosswise into 1/2-inch-thick slices. Place tofu between paper towels until barely moist. Cut slices crosswise into 1/2-inch cubes.

Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occasionally. Add sliced bok choy, green pepper and onions; cook 3 minutes, stirring frequently. Remove from heat.

Place 1 cup noodles in each of 4 shallow bowls; top each serving with about 1 1/4 cups vegetable mixture

Yield: 4 servings

Calories: 444 (29% from fat) Fat: 14.4g (sat 2g,mono 5.2g,poly 3g) Protein: 20.7g Carbohydrate: 59.3g Fiber: 2.8g Cholesterol: 0.0mg

Iron: 4.4mg Sodium: 647mg Calcium:116mg