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

6 Reviews
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4 servings (serving size: 1 1/2 cups)
By Jaime Harder, MA, RD
January 2008
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 212
  • Caloriesfromfat 37%
  • Fat 8.7g
  • Satfat 1.4g
  • Monofat 3.7g
  • Polyfat 3g
  • Protein 13.1g
  • Carbohydrate 21.5g
  • Fiber 4.7g
  • Cholesterol 0.0mg
  • Iron 3.6mg
  • Sodium 639mg
  • Calcium 84mg

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

EllenDeller's Review

promogal
July 08, 2013
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.

promogal's Review

DanaSam
March 06, 2013
So delicious! I used 1 tsp Sriracha because we didn't want it too hot. Made a little rice with it also.

bjanelle's Review

bjanelle
February 05, 2010
This was excellent! Quick, easy and completely adaptable to whatever veggies you have in the fridge/freezer.

DanaSam's Review

ElizabethBacon
June 15, 2009
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.

ElizabethBacon's Review

DonoKat
February 03, 2009
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.

DonoKat's Review

EllenDeller
November 25, 2008
My husband and I both enjoy this recipe served over Udon noodles; but we cut the Sriracha sauce in half and find it spicy enough. I use regular mushrooms and regular soy sauce.