3 cups spiralized yellow squash (from about 1 large squash)
2 cups bean sprouts (about 5 oz.)
2 cups julienned baby bok choy (from 2 heads)
1 cup shredded carrots (about 4 oz.)
1/4 cup chopped fresh mint
12 ounces plain baked tofu, cubed
1/2 cup chopped fresh cilantro
1/2 cup lightly salted dryroasted peanuts, chopped
Lime wedges, for serving
Calories per serving 359
Fat per serving 21g
Saturated fat per serving 3g
Cholesterol per serving 0mg
Fiber per serving 6g
Protein per serving 20g
Carbohydrates per serving 26g
Sodium per serving 630mg
Iron per serving 3mg
Calcium per serving 147mg
How to Make It
Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper.
Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges.
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