Thai Style Tofu and Mushroom Stir Fry
Ingredients:
- 1/4 cup peanut butter
- 1 tbsp soy sauce
- 2 tbsp lime juice or calamansi juice
- 1/3 cup water
- 3 tsp sesame oil
- 2 tsp cornstarch
- 1/2 red pepper flakes
- 1 can Jolly Whole Mushroom (400g), sliced
- 1 can Jolly Straw Mushroom (425g), halved
- 250g snowpeas (sitsaro), ends trimmed and strings pulled
- 1/2 can Jolly water chestnut 560g, sliced
- 500g firm tofu, cut into 1/2 inch cubes
- 1/2 cup cilantro
Procedure:
- In a small bowl, whisk together the peanut butter, soy sauce and lime juice until smooth. Add water, sesame oil, cornstarch and pepper flakes and whisk until blended. Set aside
- Coat a non-stick pan with canola oil and heat over high flame.
- Add the Jolly Whole Mushrooms and Jolly Straw Mushroom and stir fry until lightly browned, about 4 minutes
- Add the snow peas and continue stir-frying until snow peas are tender crisp, about 2-3 minutes
- Add the peanut butter mixture, Jolly Water Chestnuts and tofu and stir-fry until the sauce thickens slightly, about 1 minute.
- To serve, transfer to a bowl and sprinkle with cilantro