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Monday, March 21, 2011

Tofu Satay Stir-Fry

Satay Sauce
3 TBS reduced-fat smooth peanut butter
1/4 Cup light coconut milk
2 TSP fish sauce
2 TSP sambal sauce
1 TBS fresh lime juice
1 TBS agave nectar or honey
1 TSP garlic powder

Satay sauce for brushing
1 Package of Tofu, cubed
Cooking spray

Stir Fry
Cooking spray
1 Package of sliced shitake mushrooms
1 Red bell pepper, sliced thin
1 Package snow peas
Reserved satay sauce
1/2 Cup vegetable stock
1 Package soba noodles

Got a craving for something salty, sweet, tangy, and spicy? This satay sauce is the perfect fix. Using reduced-fat peanut butter and coconut milk makes this sauce diet friendly, but it still packs a punch of flavor with the fish and sambal sauces. Also try with grilled chicken or shrimp.

Preheat over to 375 degrees. Brush the tofu with the satay sauce, reserving the remaining sauce. Spray a baking sheet with cooking spray and arrange the tofu. Bake for 25 minutes. In the meantime, cook the soba noodles according to package directions. Drain and set aside. heat a large skillet or wok with cooking spray. Add the vegetables and cook until they begin to soften. Stir in the satay sauce and the vegetable stock. Bring to a boil, then let simmer for 5 minutes. Stir in the noodles and the tofu, tossing to combine.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.