Tofu With Peppers, Peanuts, and Mushrooms

Quick look

  • prep 25 min    cook 15 min
  • serves 6


  • 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)

Healthy Cooking Tip

For an easier prep, grate lemon peel before cutting the lemon to squeeze the juice.

    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.

Nutritional Information(per serving)

  • Calories: 305
  • Fat: 21g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 361mg
  • Carbs: 14g
  • Protein: 23g
  • Fiber: 3g

* Calculated without brown rice

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