Thursday, May 12, 2005

Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter and Broccoli

Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter and Broccoli (Adapted from CL)

14 ounce package extrafirm tofu, drained and cut into 1" cubes
2 teaspoons canola oil
3/4 pound snow peas, trimmed
3/4 cup chopped red bell pepper
3/4 cup water, divided
1/2 cup sliced green onions
2 teaspoons minced fresh ginger
2 garlic cloves, minced
3 cups chopped broccoli florets
2 tablespoons tamari
2 tablespoons creamy peanut butter
1 teaspoon cornstarch
2 teaspoons Sriracha
1/4 teaspoon salt

Arrange a couple layers of paper towels on a plate - place the tofu cubes on top and cover with addition paper towels. Set another plate on top and let stand to draw out the excess water, about 5 to 15 minutes.

In a large skillet, heat oil over medium-high. Place tofu into the skillet in a single layer - cook until browned, turning occasionally, about 6 to 8 minutes. Transfer cubes to a plate and set aside. Add snow peas, bell pepper, 1/4 cup water, onions, ginger and garlic to the skillet - stir-fry for 3 minutes. Add broccoli and continue to cook for about 2 to 3 minutes.

Meanwhile, in a small bowl, whisk together remaining water, tamari, peanut butter, cornstarch, Sriracha and salt. Pour this mixture, along with the tofu, into the skillet and cook until thickened, stirring constantly, about 1 to 2 minutes.

Makes about 4 servings.

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