Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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One serving of this colorful and filling vegetarian entrée gives a boost to skin and hair with all the vitamin C and about 15 percent of a day's worth of folate and vitamin E. Serve over fortified white rice to add more folate to the nutritional profile. Ingredients:
1 (14-ounce) package extrafirm tofu, drained and cut into 1-inch cubes |
2 teaspoons canola oil |
3/4 pound snow peas, trimmed |
1 cup red bell pepper strips |
3/4 cup water, divided |
1/2 cup sliced green onions |
2 teaspoons minced peeled fresh ginger |
2 garlic cloves, minced |
3 cups sliced shiitake mushrooms (about 8 ounces) |
2 tablespoons reduced-sodium tamari |
2 tablespoons creamy peanut butter |
1 teaspoon cornstarch |
2 teaspoons sriracha (hot chile sauce, such as huy fong) |
1/4 teaspoon salt |
Directions:
1. Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally. Remove from pan; keep warm. Add snow peas, bell pepper, 1/4 cup water, onions, ginger, and garlic to pan; stir-fry 3 minutes. Add mushrooms; stir-fry 2 minutes.
3. Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, Sriracha, and salt in a small bowl; stir well. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
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