Tofu Stir-Fry with Vegetables
14-oz 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 tbs reduced-sodium tamari soy sauce
2 tbs creamy peanut butter
1 tsp cornstarch
2 tsp Sriracha sauce (hot chile sauce)
1/4 tsp salt
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 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.