Ready in 45 minutes
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~
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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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