|Nutritional Guidelines (per serving)|
Tofu and vegetables make for an incredibly healthy vegan dinner, and this extra saucy Asian-inspired tofu stir-fry is just as delicious as it is good for you! This tofu stir-fry calls for shiitake mushrooms and snow peas for a healthy high-fiber vegetarian dinner. Smothering it all in peanut sauce makes it absolutely delicious.
This recipe is vegetarian, vegan, and, if you use a gluten-free tamari soy sauce, it's gluten-free as well.
- 1 (14-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
- 2 tsp. canola oil
- 3/4 pound snow peas, trimmed
- 1 cup red bell pepper strips
- 3/4 cup water, divided
- 1/4 cup sliced green onions
- 2 tsp. minced peeled fresh ginger
- 2 garlic cloves, minced
- 3 cups sliced shiitake mushrooms (about 8 ounces)
- 2 tbsp. reduced-sodium tamari soy sauce
- 2 tbsp. creamy peanut butter
- 1 tsp. cornstarch
- 2 tsp.Sriracha sauce (hot chile sauce)
- 1/4 tsp. salt
First, prepare your tofu. Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it. Not sure how to do that? See this easy step-by-step guide: How to press tofu.
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 sauce, and salt in a small bowl; stir well. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
Recipe courtesy of The Soy Foods Council
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