Ingredients
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1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes
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2 teaspoons canola oil
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3/4 lb snow peas, trimmed
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1 cup red bell pepper, sliced into strips
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3/4 cup water, divided
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2 teaspoons fresh ginger, peeled and minced
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2 garlic cloves, minced
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3 cups shiitake mushrooms, sliced (about 8 ounces)
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2 tablespoons reduced sodium soy sauce or 2 tablespoons soy sauce
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2 tablespoons creamy peanut butter
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1 teaspoon cornstarch
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2 teaspoons sriracha sauce
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1/4 teaspoon salt
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1/2 cup green onion, sliced
Instructions
- 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 of 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.
- Serve warm over rice or noodles; or chilled.