Tofu and Mushroom Stir-Fry with Peanut Butter Sauce

Chinese style stir-fry is quick, easy and perfect for weekday dinners. I often season stir- fry dishes with soy sauce and oyster sauce. Sometimes though, I get the hankering for stir-fry flavors. I needed a stir-fry make over.

I replaced soy sauce with miso paste and added some peanut butter. These two ingredients added depth to the sauce. I also dropped a bit of and hot chili paste to give it a good kick. My carnivorous husband said he didn't miss the meat. Based on that, I guess this recipe seemed like a success.

Tofu and Mushroom Stir-Fry with Peanut Butter Sauce Print Recipe Quantity Ingredients 1 pack firm tofu 10oz baby bella mushrooms 1 green bell pepper 1 clove garlic, minced  oil 1/2 cup low sodium chicken broth 1 Tbsp peanut butter 2 Tbsp oyster sauce 1 Tbsp miso paste 1/2 tsp doubanjiang* (chili bean paste), optional 1 tsp sesame oil 2 tsp corn starch Directions Preparation: Squeeze the tofu gently over the sink and remove excess water and cut into 3/4 inch cubes. Clean the baby bella mushrooms and cut off the stems.  Cut into quarters or halves if large. Halve the green bell pepper and take out seeds and cut off the stem.  Cut them into 1 inch strips then cut into 3/4 inch pieces.   Make Sauce: In a medium bowl, combine the chicken broth, peanut butter, oyster sauce, miso, doubanjiang, sesame oil and corn starch. Whisk until well mixed. Set aside. In a wok or large frying pan, heat the oil over medium heat.  Add the tofu cubes and cook until slightly brown. (This process is for taking the moisture out from the tofu.) Remove the tofu from the pan and set aside. Add a little more oil to the wok.  Add the mushrooms to the pan and cook for 2~3 minutes. Add the green bell peppers and garlic and cook for another 3~4 minutes. Add the tofu and cook for another 2 minutes. Add the sauce and mix well until thickened. serves 3~4 *Available at Asian grocery stores.