Tofu With Peppers Peanuts And Mushrooms Recipe
Ingredients
| 1/4 cup reduced-sodium soy sauce | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| 2 tablespoons dark sesame oil | ||
| Firm tofu | 1 1/2 Pound | |
| Garlic | 2 Clove (5gm), minced | |
| 2 large sweet red peppers, cored, seeded, and finely chopped | ||
| 8 ounces mushrooms, sliced 1/8 inch thick | ||
| 1/2 cup unsalted dry-roasted peanuts, chopped | ||
| 1 teaspoon grated lemon rind | ||
| Spinach | 2 Bunch (100gm) | |
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.
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.
Chef
