Peanut tofu stir-fry with green beans and shiitake mushrooms
Indulge in a delicious and nutritious Peanut Tofu Stir-Fry featuring tender green beans and savory shiitake mushrooms. This quick and easy recipe combines creamy peanut butter, fresh tofu, aromatic garlic, and ginger with a hint of sweetness from brown sugar and soy sauce. Perfect for a healthy weeknight dinner!
- 15 May 2024
- Cook time 20 min
- Prep time 10 min
- 2 Servings
- 8 Ingredients
Peanut tofu stir-fry with green beans and shiitake mushrooms is a delicious, protein-packed dish that caters to both vegetarians and tofu enthusiasts alike. It's an ideal meal for busy weeknights or any time you crave a tasty and healthy dinner with minimal prep and cook time. The combination of creamy peanut butter, rich tofu, crunchy green beans, and earthy shiitake mushrooms creates a symphony of flavors and textures guaranteed to satisfy your taste buds.
Ingredients:
Instructions:
- Drain and press the tofu to remove excess moisture. Cut into bite-sized cubes.
- Peel and mince the garlic cloves.
- Peel and grate the ginger root.
- Trim the ends of the green beans and cut them into bite-sized pieces.
- Clean the shiitake mushrooms and slice them.
- In a small bowl, combine the peanut butter, brown sugar, soy sauce, and a splash of water (if needed) to create a smooth, pourable sauce. Adjust the consistency by adding water little by little.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the tofu cubes and cook until they are golden brown and crispy on all sides. This should take about 8-10 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add another tablespoon of oil if needed.
- Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- Add the green beans and shiitake mushrooms to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- Return the cooked tofu to the skillet with the vegetables.
- Pour the peanut sauce over the tofu and vegetables. Reduce the heat to medium and stir well to coat everything evenly with the sauce.
- Cook for an additional 2-3 minutes until everything is heated through and the flavors are well combined. If the sauce is too thick, add a little more water to reach your desired consistency.
- Serve the peanut tofu stir-fry over rice or noodles if desired.
- Garnish with sesame seeds and chopped green onions if using.
Tips:
- Press the tofu before cooking to remove excess moisture. This helps achieve a crispier texture.
- Use fresh ginger and garlic for a more vibrant and aromatic flavor.
- Consider blanching the green beans in boiling water for 2-3 minutes before stir-frying to preserve their bright color and crisp texture.
- Add a splash of water or vegetable broth to the pan during cooking if the mixture becomes too thick or starts to stick.
- Customize the recipe by adding other vegetables like bell peppers, carrots, or snap peas based on your preferences and availability.
- If you prefer a spicier dish, add a pinch of red pepper flakes or a drizzle of hot sauce in the peanut sauce.
This peanut tofu stir-fry with green beans and shiitake mushrooms is more than just a meal; it's a celebration of flavors and nutrients in every bite. Perfect for any occasion, this recipe proves that healthy eating doesn't have to be boring. So, gather your ingredients and get ready to whip up a fantastic stir-fry that will leave everyone asking for seconds!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 440kcal | 18% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 4.99g | 13% |
| Sugar 14g | 14% |
| Fat | |
| Fat 27g | 33% |
| Saturated 5g | 18% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 80mg | 14% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 10mg | 62% |
| Vitamin B6 0.55mg | 32% |
| Vitamin B9 130ug | 31% |
| Vitamin B12 0.04ug | 2% |
| Vitamin C 9mg | 10% |
| Vitamin E 4.61mg | 31% |
| Vitamin K 24ug | 19% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 2.58mg | 23% |
| Magnesium, Mg 140mg | 32% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 760mg | 22% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 2.69mg | 24% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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