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.
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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promogal's Review
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
This was excellent! Quick, easy and completely adaptable to whatever veggies you have in the fridge/freezer.
DanaSam's Review
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
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
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.
EllenDeller's Review