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

recipe
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.

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.

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.

Note:

Jaime Harder, MA, RD,

January 2008
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