STIR-FRIED TOFU WITH OYSTER MUSHROOMS, BELL PEPPERS AND SPINACH

Stir-Fried Tofu with Oyster Mushrooms, Bell Peppers and Spinach ([>])

Tofu is the perfect background for zippy marinades and flavorful ingredients. Here I use oyster mushrooms, but shiitake, big white button or another exotic variety also works. Serve plain or over rice, quinoa or other grain.

Cook Time: 15 minutes
Serves: 4

1	block (16 ounces) firm tofu, drained

Marinade

¼	cup orange juice
2	tablespoons tamari or soy sauce
2	tablespoons unseasoned Japanese rice vinegar
1	tablespoon honey, maple syrup or agave nectar (see [>])
1	teaspoon toasted sesame oil
1½	tablespoons cornstarch
½	teaspoon coarse salt
	Pinch of crushed red pepper

3	tablespoons peanut oil
8	ounces multicolored mini bell peppers (about 8), left whole, or 1 large red bell pepper, cut into 1- by ½-inch pieces
8	ounces oyster mushrooms, including stems, cut into ½-inch pieces (about 3 cups)
1	tablespoon finely chopped peeled fresh ginger
2	teaspoons grated orange zest
1	garlic clove, grated
1	bag (5–6 ounces) baby spinach, rinsed and drained (about 5 cups lightly packed)

1. Slice the block of tofu into ¾-inch-thick slices. Arrange the slices on a folded dish towel, cover with a second folded towel and press down gently but firmly with the palm of your hand for 30 seconds to remove the excess moisture. Cut the slices into ¾-inch cubes.
2. To make the marinade: Combine the orange juice, tamari, rice vinegar, honey, sesame oil, cornstarch, salt and crushed red pepper in a large bowl. Whisk to blend. Add the tofu and toss to coat.
3. Heat a wok or large skillet over high heat until it is hot enough to sizzle and evaporate a drop of water. Add 2 tablespoons of the peanut oil. Remove the tofu from the marinade with a slotted spoon (reserve the remaining marinade) and add it to the pan, adjusting the heat as needed to keep the oil sizzling hot. Cook the tofu, turning with a spatula or tongs, until it is evenly browned, about 8 minutes. Scoop the tofu from the pan with a slotted spoon and set aside.
4. Add the remaining 1 tablespoon peanut oil and the peppers to the pan and stir-fry until the peppers begin to blister, 3 to 5 minutes. Add the mushrooms, ginger, orange zest and garlic and stir-fry for 2 minutes. Add the tofu and the reserved marinade and stir-fry to coat, about 1 minute. Add the spinach and stir-fry for about 1 minute. Remove from the heat. The spinach will continue to wilt from the heat of the other ingredients as it stands. Serve.

---

Make a Meal

Serve with Carrot, Sweet Potato and Ginger Soup with Baby Bok Choy ([>]) or Red Lentil Soup with Coconut Milk and Toasted Cumin ([>]) and Soba Noodle Salad with Snow Peas ([>]).

---