TOFU & PEANUT NOODLES

MAKES 4 SERVINGS

1 450 g pkg firm or extra-firm tofu, drained, patted dry and cubed

2 tbsp cornstarch 4

tbsp vegetable oil, divided

600 g udon noodles

1/2 cup natural peanut butter

2 tbsp sodium-reduced soy sauce

2 tbsp unseasoned rice vinegar

1 tbsp maple syrup

1 tbsp sriracha

1/2 tsp sesame oil

1 large clove garlic, finely chopped

1 227 g pkg cremini mushrooms, sliced

1 sweet red bell pepper, cut in thin strips

2 cups trimmed snow peas

3 tbsp chopped fresh cilantro

3 tbsp coarsely chopped peanuts

In bowl, gently mix tofu and cornstarch to coat well. In large skillet, heat 3 tbsp of the vegetable oil over medium-high heat. Add tofu and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to plate; set aside.

Meanwhile, in saucepan of boiling water, cook noodles according to package directions. Drain and run under cold water.

In bowl, whisk together peanut butter, 1/2 cup lukewarm water, soy sauce, vinegar, maple syrup, sriracha, sesame oil and garlic. Set aside.

In skillet, heat remaining vegetable oil over medium-high heat. Add mushrooms and cook, stirring often, for 2 minutes.

Add red pepper and snow peas; continue cooking, stirring often, for 3 minutes. Add reserved peanut sauce; bring to boil. Reduce heat to low; add reserved noodles and tofu, tossing gently to coat well. Continue cooking, stirring gently, for 1 minute. Sprinkle with cilantro and peanuts before serving.

PER SERVING about 790 cal, 35 g pro, 43 g total fat (7 sat. fat), 66 g carb (13 g dietary fibre, 12 g sugar), 0 mg chol, 550 mg sodium, 5.1 mg iron.