For the tofu lovers. You can also sub chicken.
Seared Tofu & Snap Peas with Cashews
Description
Some are sensitive to soy. In that case, sub the protein of your choice. This dish is nice and light with the soft textures of tofu and Shirataki rice, the firmness of sugar snaps, and the tenderness of toasted cashews. The mint and red pepper brighten.
Ingredients
Instructions
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Place tofu on paper towels to dry any excess liquid.
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In a medium skillet, heat 1 tablespoon coconut oil over medium-high heat. Season the tofu with salt and black pepper, place in the pan and sear until tofu is browned on both sides, flipping halfway, about 8 minutes total. Remove the tofu to a plate.
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Add 1 tablespoon coconut oil to the pan, and add the snap peas. Cook, stirring occasionally, until tender, about 3 minutes. Season with salt and move to a dish.
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Add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the almond milk, lemon juice, Tamari and erythritol. Simmer, stirring frequently until the sauce reduces, about 6 to 8 minutes. Stir in the cashews, cut the tofu into 1-inch pieces and toss in the pan, coating with the sauce.
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Remove from heat. Taste and season. Toss the snap peas with the rice vinegar, scallions, mint and red pepper flakes. Divide among plates, along with the tofu and cashews. Serve with Shirataki rice.
Servings 3
- Amount Per Serving
- Calories 383kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 10g50%
- Sodium 745mg32%
- Potassium 399mg12%
- Total Carbohydrate 31g11%
- Dietary Fiber 16g64%
- Sugars 11g
- Protein 20g40%
- Vitamin A 32 IU
- Vitamin C 135 mg
- Calcium 50 mg
- Iron 35 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.