Tofu is a complete source of protein, containing all eight amino acids. With no cholesterol, it is also a good source of iron and calcium.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- 2 tbsp sunflower oil
- 12 oz (350 g) tofu, diced
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 9 oz (250 g) mixed mushrooms, quartered
- 2 tsp cornstarch
- 2 tbsp tomato paste
- 2 tbsp smooth peanut butter
- 0.66 cup vegetable stock
- 7 oz (200 g) reduced-fat creme fraiche or sour cream
- salt and freshly ground black pepper
- handful of chives, finely chopped, to garnish
- rice, to serve
For a Gluten-free Option
- use gluten-free stock
How to Make It
- Heat 1 tablespoon of the oil in a large saucepan. Add the tofu and stir-fry over high heat until golden. Remove from the heat and set aside.
- Add the remaining oil to the saucepan, reduce the heat, add the onion and garlic, and fry until softened. Add the peppers and mushrooms, and stir-fry for 5 minutes.
- In a bowl, mix the cornstarch with a little water to form a paste and set aside.
- Add the tomato paste, peanut butter, and tofu to the saucepan. Stir in the vegetable stock and cornstarch paste, and cook for 3 minutes. Add the crème fraîche, season to taste, and simmer for 2 minutes. Transfer to a plate, sprinkle with chives, and serve with rice.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.