Tofu With Peppers, Peanuts, and Mushrooms

A great vegetarian option.

[quicklook-recipe prep_time=”25 min” cook_time=”15 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 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)

[cooking_tip]For an easier prep, grate lemon peel before cutting the lemon to squeeze the juice.[/cooking_tip]
[step-list-wrapper title=”How to make it” time=”40 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item]

[nutrition-info calories=”305″ calories_fat=”” fat=”21g” sat_fat=”3g” choles=”0mg” sodium=”361mg” carbs=”14g” sugars=”” protein=”23g” fiber=”3g”]

* Calculated without brown rice


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Originally Published in Reader's Digest