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Spicy Stir-Fried Tofu w/ Snow Peas, PB & Mushrooms

Source of Recipe

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Spicy Stir-Fried Tofu w/ Snow Peas, Peanut Butter, & Mushrooms

Myrecipes.com
Adapted from Cooking Light - January 2008 - Jaime Harder, MA, RD,
6 reviews rate this recipe 4 of 5 stars.
4 servings (serving size: 1-1/2 cups)
Prep 20 min. - Ready in 40 min.

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

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, and Sriracha in a small bowl; stir well. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.

One serving equals: Calories 212 (Calories from fat 37 %); Fat 8.7 g (Satfat 1.4 g, Monofat 3.7 g, Polyfat 3 g); Protein 13.1 g; Carbohydrate 21.5 g; Fiber 4.7 g; Cholesterol 0.0 mg; Sodium 639 mg