Vegan - Thai-Style Mushroom and Tofu Stir-fry

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Thai-Style Mushroom and Tofu Stir-Fry

 

Recipe By :The Mayo Clinic Williams-Sonoma Cookbook

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup creamy reduced-fat peanut butter

2 tablespoons reduced-sodium soy sauce

2 tablespoons lime juice

1/3 cup water

2 teaspoons sesame oil

2 teaspoons cornstarch

1/2 teaspoon red pepper flakes

12 ounces oyster mushrooms -- sliced

1/2 pound snow peas -- ends trimmed and strings pulled

8 ounces canned sliced water chestnuts -- rinsed and drained

1 pound firm tofu -- cut into 1/2 " cubes

1/2 cup chopped cilantro

 

In a small bowl, whisk together the peanut butter, soy sauce, and lime juice

until smooth. Add the water, sesame oil, cornstarch, and pepper flakes and

whisk until blended.

Coat a nonstick wok or a large nonstick frying pan with nonstick cooking spray

and heat over high heat. Add the mushrooms and stir-fry until lightly browned,

about 4 minutes. Add the snow peas and continue stir-frying until the peas are

tender-crisp, 2-3 minutes.

Add the peanut butter mixture, water chestnuts, and tofu, and stir-fry until the

sauce thickens slightly, about 1 minute.

To serve, transfer to a bowl. Sprinkle with the cilantro.

 

 

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Per serving: 116 Calories (kcal); 5g Total Fat; (36% calories from fat); 10g

Protein; 10g Carbohydrate; 0mg Cholesterol; 226mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0