Spicy Stir Fry Tofu With Peanut Sauce W/ Snow Peas and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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So yummy and healthy. I used a mix of frozen veggies (thawed) and sliced button mushrooms instead of the suggested vegetables. Ingredients:
1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes |
2 teaspoons canola oil |
3/4 lb snow peas, trimmed |
1 cup red bell pepper, sliced into strips |
3/4 cup water, divided |
1/2 cup green onion, sliced |
2 teaspoons fresh ginger, peeled and minced |
2 garlic cloves, minced |
3 cups shiitake mushrooms, sliced (about 8 ounces) |
2 tablespoons reduced sodium soy sauce or 2 tablespoons soy sauce |
2 tablespoons creamy peanut butter |
1 teaspoon cornstarch |
2 teaspoons sriracha sauce |
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.
3. Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
4. Remove from pan; keep warm.
5. Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
6. Add mushrooms; stir-fry 2 minutes.
7. Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
8. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
9. Serve warm over rice or noodles; or chilled.
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