Tofu and vegetables make for an incredibly healthy dinner, and this extra saucy tofu stir-fry is just as delicious as it is good for you! This tofu stir-fry calls for shiitake mushrooms and snow peas for a healthy high-fiber vegetarian dinner. Smothering it all in peanut sauce makes it absolutely delicious. Serve your tofu stir-fry with brown rice.
Recipe courtesy of The Soy Foods Council
Ingredients:
- 1 (14-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
- 2 tsp canola oil
- 3/4 pound snow peas, trimmed
- 1 cup red bell pepper strips
- 3/4 cup water, divided
- 1/4 cup sliced green onions
- 2 tsp minced peeled fresh ginger
- 2 garlic cloves, minced
- 3 cups sliced shiitake mushrooms (about 8 ounces)
- 2 tbsp reduced-sodium tamari soy sauce
- 2 tbsp creamy peanut butter
- 1 tsp cornstarch
- 2 tsp Sriracha sauce (hot chile sauce)
- 1/4 tsp salt
Preparation:
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 sauce, and salt in a small bowl; stir well. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
Yield: 4 servings (serving size 1 1/2 cups) of tofu stir-fry with vegetables.
See also:
More tofu recipes
More vegetarian recipes
