12-oz.
pkg. extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
1
cup
snow peas
1
cup
sliced shiitake mushrooms
1/2
small red bell pepper, sliced julienne style
Cooked brown rice (optional)
2
tbsp.
toasted sesame seeds (optional)
Directions
In small bowl, whisk together soy sauce, vinegar, honey, ginger and crushed red pepper. Set aside.
Heat sesame oil in large nonstick skillet over medium-high heat; add tofu and stir-fry 2 minutes or until golden. Set aside; keep warm.
Stir-fry snow peas, mushrooms, red bell pepper and soy sauce mixture in skillet 2 to 5 minutes, or until vegetables are tender. Remove from heat; add to tofu and toss gently.
Serve hot tofu and vegetables on bed of cooked brown rice, garnished with toasted sesame seeds, if desired.
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