|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tofu and vegetables make for an incredibly satisfying vegan dinner, and this extra saucy Asian-inspired tofu stir-fry is as delicious as it looks! This tofu stir-fry with shiitake mushrooms and snow peas smothered in peanut sauce makes it a vegan umami dream.
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 teaspoons 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 teaspoons minced peeled fresh ginger
- 2 garlic cloves (minced)
- 3 cups sliced shiitake mushrooms (about 8 ounces)
- 2 tablespoons reduced-sodium tamari soy sauce
- 2 tablespoons creamy peanut butter
- 1 teaspoon cornstarch
- 2 teaspoons Sriracha sauce (hot chile sauce)
- 1/4 teaspoon 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.
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 and 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