Chili Glazed Tofu with Sugar Snap Peas - Slender Kitchen
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Chili Glazed Tofu with Sugar Snap Peas

By Kristen Mccaffrey
  
adapted from: myrecipes.com
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239
Calories 
22g
Carbs 
11g
Fat 
22g
Protein 
5
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

Although tofu isn't something that I make often, when I do make it, it pretty much has to be crispy and covered in some delicious sauce.  The best way I have found to ensure the tofu is nice and crispy is to press it using a tofu press or paper towels to remove as much liquid as possible.  Then I find it cooks best in a hot pan with a touch of oil.  Once you have the crispy tofu, then it's time to add the sauce.  Adding it before will make the tofu soggy in my experience.  From there, just add the veggies and dinner is ready.

 

Prep Time

Chili Glazed Tofu with Sugar Snap Peas

1
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 16 oz. extra firm tofu
  • 1 tbsp vegetable oil
  • 1 tbsp brown sugar
  • 2 tbsp. rice vinegar
  • 2 tbsp. low-sodium soy sauce (GF if needed)
  • 2 tsp ginger, minced
  • 1 U clove garlic, minced
  • 2 tsp. Sriracha
  • 2 tsp. sesame oil
  • 1 lb. sugar snap peas
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • Salt and pepper

Nutritional Facts

Serving Size: 
3 pieces tofu and 1 cup rice
Amount Per Serving
Calories 239
Calories from Fat 143
% Daily Value *
Total Fat 11g
24%
Saturated Fat 2g
10%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 938mg
41%
Total Carbohydrate 22g
7%
Dietary Fiber 7g
28%
Sugars 10g
Protein 22g

Directions

  1. Use a paper towel or cheese cloth to press out any extra moisture from the tofu. Season with salt and pepper. Cut into one inch cubes.
  2. Meanwhile, mix together the brown sugar, rice vinegar, soy sauce, ginger, garlic, and Sriracha. Set aside.
  3. Heat the sesame oil over medium high heat. Add the sugar snap peas, cabbage, and carrots. Cook for 4-5 minutes or until tender but still crisp. Remove and set aside.
  4. Add half the vegetable oil to the pan. Add the tofu in one layer. Cook for 2-3 minutes per side or until browned and crisp. Remove and repeat with remaining tofu. Add the already cooked tofu to the pan along with the soy sauce mixture. Turn to coat. Stir in vegetables and cook until warm.
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