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Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms

Yield 4 servings (serving size: 1 1/2 cups)
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

Nutrition Information

  • calories 212
  • caloriesfromfat 37 %
  • fat 8.7 g
  • satfat 1.4 g
  • monofat 3.7 g
  • polyfat 3 g
  • protein 13.1 g
  • carbohydrate 21.5 g
  • fiber 4.7 g
  • cholesterol 0.0 mg
  • iron 3.6 mg
  • sodium 639 mg
  • calcium 84 mg

How to Make It

  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.