14 oz package of firm tofu drained and cut into cubes
1 red bell pepper, sliced
1 large head broccoli chopped
3 cups chopped purple cabbage
1/3 cup nut butter
3 tbsp low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tbsp honey
2 teaspoon sriracha optional, add more if needed
1 clove garlic minced
2 tsp grated ginger
For Topping:
Green onion, sliced
Sesame Seeds
Chopped Peanuts
Instructions
Add olive oil to a large skillet over medium-high heat. Add the tofu. Don’t stir, instead allow the tofu to cook on each side for 3-5 minutes or until golden brown. (Turn each piece of tofu over individually to evenly brown all sides.) Scoop the tofu onto a plate and set aside for now.
Add the vegetables to the same pan with the leftover oil from the tofu. Sauté for 2 minutes, then cover with lid and cook for another 8-10 minutes. The vegetables should be crisp, but tender. Add the tofu back to the pan and stir to combine.
While the vegetables cook, prepare the sauce by whisking together all the ingredients.
Pour the sauce over the tofu and vegetables, stirring gently to combine. Serve immediately garnished with sliced green onions, sesame seeds, and peanuts.
Jennifer Nicole Bianchini is a sought-after Registered Dietitian Nutritionist and Registered Yoga Teacher specialized in integrative and functional nutrition & mindfulness. Her expertise encompasses comprehensive holistic lifestyle practices, extending beyond nutrition and yoga therapy. Drawing from her personal experiences with hormonal changes & gut health concerns, she empathizes deeply with her clients, creating tailored solutions that focus on physical, emotional, and environmental factors. She approaches her clients as whole individuals, nurturing their inner health and self-care.
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