Thai-style Mushroom and Tofu Stir-fry

[Guest guest]

Thai-style Mushroom and Tofu Stir-fry

 

1/4 cup creamy peanut butter

2 tbsps soy sauce

2 tbsps. lime juice

1/3 cup water

2 tsps. sesame oil

2 tsps. cornstarch

12 ozs. mushrooms

1/2 lb. snow peas

1 lb firm tofu cut into cubes

1/2 cup chpped 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 non-stick wok or large non-stick frying pan with non-stick

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 to 3 minutes. Add the peanut butter mixture,

and tofu and stir-fry until the sauce thickens slightly, about 1 minute. To

serve, transfer to a bowl. Sprinkle with cilantro.