| Składnik |
Ilość |
Kalorie |
| Brokuł, surowy |
935.75g |
318kcal |
| Liście kolendry (Cilantro) |
4.25g |
1kcal |
| Papryka, surowa, żółta, słodka |
148g |
38kcal |
| Orzeszki ziemne |
146g |
828kcal |
| Wędzone tofu |
454g |
622kcal |
| Olej, sezamowy, sałatkowy lub do gotowania |
4.55g |
40kcal |
| Sos sojowy z soi (tamari) |
54g |
32kcal |
| Masło orzechowe, gładkie |
119.95g |
705kcal |
| Edamame, zamrożony, nieprzygotowany |
40g |
48kcal |
| Wino ryżowe |
57.5g |
77kcal |
| Sos, ostre chili, sriracha |
10g |
9kcal |
Recipe Instructions:
INGREDIENTS
1/2 cup smooth peanut butter
1/4 cup rice vinegar
3 tablespoons tamari or soy sauce
2 tablespoons water
1 to 2 teaspoons Sriracha hot sauce (optional)
1 teaspoon toasted sesame oil
12 ounces broccoli slaw (no dressing)
1 medium red bell pepper, julienned
1 pound baked tofu (see Recipe Notes), cut into small cubes
1/4 cup shelled and cooked edamame
1/4 cup roasted peanuts
1/4 cup loosely packed fresh cilantro leaves
INSTRUCTIONS
Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.
Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.
When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.
