Tofu With Peppers Peanuts And Mushrooms
|Reduced sodium soy sauce||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dark sesame oil||2 Tablespoon|
|Firm tofu||1 1⁄2 Pound, cut into 1 inch cubes|
|Garlic||2 Clove (10 gm), minced|
|Sweet red peppers||2 Large, cored, seeded, and finely chopped|
|Mushrooms||8 Ounce, sliced 1/8 inch thick|
|Unsalted dry roasted peanuts||1⁄2 Cup (8 tbs), chopped|
|Grated lemon rind||1 Teaspoon|
|Watercress/1 pound fresh spinach, rinsed and chopped||10 Ounce, rinsed and stems removed (2 Bunches)|
1 ln a large bowl, combine the soy sauce, lemon juice, and 1 tablespoon of the sesame oil.
Add the tofu, toss to coat, and marinate for 10 minutes.
2 In a heavy 10-inch skillet, heat the remaining 1 tablespoon of sesame oil over moderately high heat until very hot but not smoking.
Add the garlic and peppers and stir-fry for 1 minute or until the garlic is fragrant.
Lower the heat; add the mushrooms and the marinade from the tofu and simmer, covered, for 5 minutes or until the mushrooms are tender.
Add the peanuts, lemon rind, and tofu and simmer, covered, another 5 minutes or until the tofu is heated through.
Stir in the watercress and simmer, covered,forabout 1 minute or until the watercress is wilted.