Rating: 4.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light January 2008

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

212 calories; calories from fat 37%; fat 8.7g; saturated fat 1.4g; mono fat 3.7g; poly fat 3g; protein 13.1g; carbohydrates 21.5g; fiber 4.7g; iron 3.6mg; sodium 639mg; calcium 84mg.
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