What’s for dinner? Vegetable stif-fry with tofu and peanuts

I don’t recall where I found this recipe, but its a definite keeper. Its got a ton of vegetables, tofu for protein, a little bit of spice and a lot of yumminess.

Its super easy. The hardest part is chopping the vegetables. And lets face it….that’s not such a difficult job.
photo photoMatchsticks of peppers, carrots and mushrooms

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a little hit of lime in the sauce, which I also toss with the tofu to get a little flavor in there….if you know what I mean.

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I’m looking forward to leftovers for lunch tomorrow!

Vegetable stir-fry with tofu and peanuts
1/4 cup soy sauce
2 T lime juice
1/2 t sriracha
1 T canola oil
2 carrots, cut into very thin strips
1 red bell pepper, cut into very thin strips
8 oz shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts
firm tofu, cubed
2 scallions, thinly sliced
1/4 cup chopped peanuts
rice, for serving (or linguine, or rice noodles)

Mix the soy sauce, lime juice and sriracha in a small bowl. toss a small amount into the cubed tofu and let sit.

heat the oil in a large frying pan. Saute the carrots and bell peppers until tender, then add the mushrooms, then the tofu and bean sprouts.

Add the rest of the sauce and serve over rice. sprinkle some chopped peanuts and sliced scallions over as garnish.

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