gawdess
Wed, Jul-25-07, 11:40
Last night my dh pulled out some drab chicken to cook for dinner and I just couldnt eat another bite of chicken. It's been in all my meals this week. So I started the revolution and decided to do a tofu stir fry instead. It was so good!!!!!! Warm and creamy and delicious! I want to make sure I share this. The peanut butter sauce is easy and can be used in many ways, not just on stir-fry.
Because the ingredients can greatly vary in carb count depending on the brand you buy or types of veggies you use, I am not going to post specific carb counts. This dish as listed below makes 3-4 main course servings.
What you need:
1 bag of frozen stir fry veggies (make sure you pick out the carrots and non-lc friendly veggies). This bag had about 30g of net carbs for the whole bag, but I picked out all the water chestnuts and carrots, so my guess is I halved the carb count, making it approx 10g net carbs..
1 pkg of Nasoya brand extra firm tofu, cubed. Mine was 5g carbs for whole block.
1/2 cup (ie 8 Tb) of peanut butter. I use Simply Jif, which has 2g net carbs per Tb. Total net carbs - 16g
Approx. 1/2 cup of warm water
Approx 1/5 cup of LC Soy Sauce. Mine is a vegetarian soy sauce and has about 3g net carbs per 1/5 cup
A tad of olive oil or Pam for your frying pan pan
How to make this:
1. First I drain my tofu and compress it for about a half hour or so. To do this you basically cover the tofu with a paper towel and then stick a couple cans on top of the paper towel.
2. Optional: Instead of adding the Soy sauce later, you can soak your tofu in the soy sauce after its done compressing. Doing it this way means you may need to use more soy sauce than I have listed above.
3. Put the veggies in a frying pan, with a little olive oil. Cook on medium heat, stirring them occaisionally.
4. After approx 6-7 minutes, the veggies should be partially cooked. Go ahead and add your tofu. Let this cook for about 5 minutes. Sitr occasionally.
5. Now you begin adding the sauce ingredients. I usually add my dollops of peanut butter first. From there I slowly add the warm water until the dish has a nice consistency. You should also add the Soy sauce at this point. Stir.
6. Once the contents of the pan seem thoroughly heated, it is done. Chow down!
One thing to note:
Experiment! To vary the carb counts or sauce flavor, you can alter the amounts of soy sauce, pb, and water you use. The basic sauce recipe is 1 parts peanut butter, 1 parts water, 1 parts soy sauce. The above recipe is how I like mine. Disover how you like yours!
Enjoy!!!
Because the ingredients can greatly vary in carb count depending on the brand you buy or types of veggies you use, I am not going to post specific carb counts. This dish as listed below makes 3-4 main course servings.
What you need:
1 bag of frozen stir fry veggies (make sure you pick out the carrots and non-lc friendly veggies). This bag had about 30g of net carbs for the whole bag, but I picked out all the water chestnuts and carrots, so my guess is I halved the carb count, making it approx 10g net carbs..
1 pkg of Nasoya brand extra firm tofu, cubed. Mine was 5g carbs for whole block.
1/2 cup (ie 8 Tb) of peanut butter. I use Simply Jif, which has 2g net carbs per Tb. Total net carbs - 16g
Approx. 1/2 cup of warm water
Approx 1/5 cup of LC Soy Sauce. Mine is a vegetarian soy sauce and has about 3g net carbs per 1/5 cup
A tad of olive oil or Pam for your frying pan pan
How to make this:
1. First I drain my tofu and compress it for about a half hour or so. To do this you basically cover the tofu with a paper towel and then stick a couple cans on top of the paper towel.
2. Optional: Instead of adding the Soy sauce later, you can soak your tofu in the soy sauce after its done compressing. Doing it this way means you may need to use more soy sauce than I have listed above.
3. Put the veggies in a frying pan, with a little olive oil. Cook on medium heat, stirring them occaisionally.
4. After approx 6-7 minutes, the veggies should be partially cooked. Go ahead and add your tofu. Let this cook for about 5 minutes. Sitr occasionally.
5. Now you begin adding the sauce ingredients. I usually add my dollops of peanut butter first. From there I slowly add the warm water until the dish has a nice consistency. You should also add the Soy sauce at this point. Stir.
6. Once the contents of the pan seem thoroughly heated, it is done. Chow down!
One thing to note:
Experiment! To vary the carb counts or sauce flavor, you can alter the amounts of soy sauce, pb, and water you use. The basic sauce recipe is 1 parts peanut butter, 1 parts water, 1 parts soy sauce. The above recipe is how I like mine. Disover how you like yours!
Enjoy!!!