Spicy Peanut Stir Fry

Ingredients

1 pkg Nasoya Extra Firm tofu, patted dry and cut into ½”cubes

1 ½ cups snow mushrooms

1 cup sliced red or green peppers

2 tbsp olive oil

1 Cup Spicy Peanut Sau

OR you can make you own *Spicy Peanut Sauce:

3 tbsp reduced-sodium soy sauce

1/3 cup natural peanut butter (crunchy)

2 tbsp rice vinegar

1 tbsp water

½ tsp chili paste

2 tbsp maple syrup

1 clove garlic, minced

Garnish:

2 scallions, thinly sliced

Directions

If making your own spicy peanut sauce – in a medium bowl,whisk together the soy sauce with the peanut butter, rice vinegar, water, chilipaste, sugar, and garlic and set aside.

Heat 1 tbsp of the oil in a large nonstick pan over mediumhigh heat.

Once the oil is hot, add the tofu to the pan. 

Allow the tofu to cookfor about 4 minutes or until lightly browned. Flip the cubes and cook anadditional 4 minutes. (For crispier tofu cubes, put the tofu cubes in the broiler for 5 minutes on each side)

Reduce the heat to medium, and add the remaining 1 tbspof oil and the vegetables. 

Stir often to cook evenly. 

When the vegetables arealmost cooked, add the stir fry sauce to the pan. 

Reduce heat to low and stirfor 2 minutes. Serve over rice (We had it over rice) or noodles and top with the scallions.