Lunch: Stir-Fried Tofu and Spring Greens with Peanut Sauce

Recipe by Nava Atlas Bottled Thai peanut sauce is a handy standby. Here we use it to jazz up an otherwise simple combination of tofu and vegetables. Complete the meal with a platter of red and green bell pepper strips, sliced cucumbers, and carrot sticks

This recipe includes superfoods such as:

Nuts

Health benefits of Stir-Fried Tofu and Spring Greens with Peanut Sauce

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 (16-ounce) package extrafirm tofu
1 tablespoon canola oil
1/4 cup Thai peanut sauce
3 1/2 cups thinly sliced bok choy
1 cup julienne-cut yellow squash
1/4 cup sliced green onions
2 cups trimmed watercress
2 tablespoons low-sodium soy sauce
4 cups hot cooked soba (about 10 ounces uncooked buckwheat noodles)
1/4 cup chopped dry-roasted peanuts

Instructions

Cut tofu crosswise into 1/2-inch-thick slices. Place tofu between paper towels until barely moist. Cut slices crosswise into 1/2-inch cubes.
Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occasionally. Add sliced bok choy, squash, and onions; cook 3 minutes, stirring frequently. Add watercress and soy sauce; cook 1 minute or until the watercress is slightly wilted. Remove from heat.
Place 1 cup noodles in each of 4 shallow bowls; top each serving with about 1 1/4 cups vegetable mixture, and sprinkle with 1 tablespoon peanuts.

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