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.
Great for a family meal, easy to put together and if necessary, one could prep all the ingredients the night before, then start some rice and cook it after work the next day. Loved the smooth and spicy peanut sauce. My major change, though: press that tofu by cutting it into rectangles, wrapping it in paper towels, then placing a big skillet on top. Also--saute the tofu separately (I use a cast iron griddle) and add to the stir-fried vegetables along with the sauce. I use a wok for the vegetables.
I loved the flavors in this recipe. I went overboard with the mushrooms and prob needed to add more peanut butter. I will definitely make this again...I love great tofu recipes and this is definitely great.
I used chicken instead of tofu because I wanted to use up a leftover roast. I served it over brown rice and added some carrots and onions. I will use more Sriracha next time because I like it spicier than it was.