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

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

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 37%
  • Fat: 8.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 3g
  • Protein: 13.1g
  • Carbohydrate: 21.5g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 639mg
  • Calcium: 84mg

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

  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.
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