Tofu With Peppers, Peanuts, and Mushrooms

Ingredients

• 1/4 cup reduced-sodium (lite) soy sauce
• 1/4 cup fresh lemon juice
• 2 tablespoons dark sesame oil, divided
• 1 1/2 pounds firm tofu, cut into 1-inch cubes
• 2 garlic cloves, minced
• 2 large red bell peppers, cored, seeded, and finely chopped (2 cups)
• 8 ounces mushrooms, cut into 1/8-inch-thick slices (3 cups)

• 1/2 cup unsalted dry-roasted peanuts, chopped
• 1 teaspoon grated lemon peel
• 2 bunches watercress (10 ounces), rinsed, stems removed, or 1 pound fresh spinach, rinsed and chopped
• Steamed brown rice (optional)

How to make it  40 minutes

• 1

  Combine soy sauce, lemon juice, and 1 tablespoon of the sesame oil in a large bowl. Add tofu, tossing to coat, and let stand 10 minutes to marinate.
• 2

  Heat remaining 1 tablespoon sesame oil in a heavy 10-inch skillet over medium-high heat until very hot but not smoking. Add garlic and bell peppers; stir-fry 1 minute, until garlic is fragrant. Reduce heat to medium low. Add mushrooms and marinade from the tofu; simmer, covered, 5 minutes, until mushrooms are tender. Add peanuts, lemon rind, and tofu; simmer, covered, 5 minutes more, until tofu is heated through. Stir in the watercress and simmer, covered, for about 1 minute or until the watercress is wilted. Serve over brown rice, if desired.