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Tofu With Peppers Peanuts And Mushrooms

Healthy.Eater's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Tofu

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