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Spicy Stir-Fried Tofu with Vegetables, Peanut Butter, and Mushrooms Recipe

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This recipe for Spicy Stir-Fried Tofu with Vegetables, Peanut Butter, and Mushrooms, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Lewis

Category:
Category:

Ingredients:  
Ingredients:  
1 (14 ounce) package extra firm tofu, drained and cut into 1 inch cubes
2 teaspoons canola oil
3/4 pound snow peas or other veggie
1 cup red bell pepper strips
3/4 cup water, divided
1/2 cup sliced green scallions
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
3 cups sliced mushrooms ( baby bells, shiitake...)
2 tablespoons reduced-sodium tamari
2 tablespoons creamy peanut butter
1 teaspoon cornstarch
2 teaspoons hot sauce such as Sriracha
1/4 teaspoon salt

Directions:
Directions:

Place tofu on several layers of paper towels. Cover with more 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 vegetables, bell pepper, 3/4 cup water, and next 3 ingredients to pan; stir fry 3 minutes. Add mushrooms; stir fry 2 minutes.
Combine remaining 1/2 cup water, tamari, and remaining ingredients in a small bowl; stir well. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.

Number Of Servings:
Number Of Servings:
4 Servings
Preparation Time:
Preparation Time:
Approximately 30 minutes
Personal Notes:
Personal Notes:
I made this with broccoli and rice noodles. Kids loved it!

 

 

 

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