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.
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
How to Make It
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.