Monday, October 27, 2008

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

I think it's expected that I am always cooking something interesting, as no fewer than 5 people asked me what I was making for dinner throughout the day. That's funny to me.

So what did I make? Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms. It sounds kind of weird, but it's really good. The peanut butter is not at all overwhelming, the spicy factor can be changed depending on how much Sriracha you add (naturally, I doubled it), and even the shiitake mushrooms were tasty. We don't usually like shiitakes. Even me, and I love mushrooms. This is good, comes together in 20 minutes, and was even easy for me to make whilst feeling ill. Good times. We would make this again.


Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms
Cooking Light, January 2008

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.

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

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, 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

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