Thai Tofu over Noodles

Ingredients

14 -16oz pkg firm tofu ( I freeze it, thaw and then drain it for a couple hours in a coffee filter lined strainer and a plate on top with a heavy can) cut into cubes 

1T minced garlic 

1 T soy sauce (I use lower sodium) 

1 medium red & green pepper cut into slices 

1/8t sea salt 

 Sauce: 

 4T natural peanut butter (I use naturally more) 

2/3 c salsa 

2/3c water

Directions

Spray an 8x8 baking pan with cooking spray and pre-heat the oven to 400 degrees
Place sauce ingredients into a blender or food processor and puree until creamy. Spray a non-stick skillet with cooking spray and heat to medium heat

Place tofu noodles in 8x8 pan, sprinkle soy sauce and garlic over top and place in oven. Place peppers in skillet, sprinkle with salt and sauté for 2-3 minutes. Pour 2T water into pan and cover for about 4 or 5 minutes until tender and slightly blackened.

Add peppers to baking dish with tofu and then pour sauce over tofu and peppers. Cook until sauce begins to thicken, about 20 more minutes.
Serve over noodles of choice (not included in NI)
Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 156.5
• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 507.9 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 3.0 g
• Protein: 14.8 g