Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms
This dish is slightly sweet and slightly spicy and is amazing. It has a flavor explosion for sure! The mix of flavors leave you wanting more and more and forget about take-out. You can serve it over rice if you prefer or leave as is. By the way, it is full of vibrant color! I highly recommend Srirachi sauce, it is a staple in my diet.I am NOT a big Tofu person, just in moderation. You can also sub the tofu for anything you like. Enjoy~
Yield: 4 Servings Ready in 45 minutes
15 people trying soon
|1 14 ozextra firm tofu; drained and cut into 1 inch cubes|
|2 tspolive oil|
|3/4 poundsnow peas trimmed|
|1 cupred bell pepper strips|
|1/2 cupwater divided|
|1/2 cupsliced green onions|
|2 tspminced peeled fresh ginger|
|2 garliccloves minced|
|3 cupsmushrooms 8 oz|
|2 tbsreduced-sodium tamari|
|3 tbscrunchy or creamy peanut butter (I love crunchy)|
|2 tspSrirachi (hot chile sauce)|
|chopped peanuts or almonds|
Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms Preparation
Place tofu cubes on layers of paper towels. Cover with more paper towels and let stand 10 minutes, this absorbs extra fluid.
Heat oil in a large skillet over medium-high heat. Add tofu to pan, cook about 7 minutes until lightly browned, gently turning. Remove from pan, keep pan warm. Add snow peas, bell pepper, 1/4 cup water, onions, ginger, and garlic to pan; stir fry 3 minutes. Add mushrooms; continue to stir fry.
Combine remaining 1/4 cup water, tamari, peanut butter, cornstarch, Sriracha, and salt in a small bowl; stir well. Add tamamri mixture and tofu to pan; cook about 1 minute or until it is thick, stirring constantly. When thickened, it is done and ready to eat. Of course, you need to garnish it with chopped peanuts or almonds like I did today.
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