This dish is slightly sweet and slightly spicy and is amazing. It has a flavor explosion for sure! My husband loves it and it really is LOADED with healthy ingredients. 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~
- 1 14 oz extra firm tofu, drained and cut into 1 inch cubes
- 2 tsp olive oil
- 3/4 pound snow peas, trimmed
- 1 cup red bell pepper strips
- 1/2 cup water, divided
- 1/2 cup sliced green onions
- 2 tsp minced peeled fresh ginger
- 2 garlic cloves, minced
- 3 cups mushrooms, 8 oz
- 2 tbs reduced-sodium tamari
- 3 tbs crunchy or creamy peanut butter (I love crunchy)
- 1 tsp cornstarch
- 2 tsp Srirachi (hot chile sauce)
- 1/4 tsp salt
- chopped peanuts or almonds
- 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.