Thai-Style Mushroom and Tofu Stir-Fry

Serves: 6
Preparation: 25 minutes
Cooking: 10 minutes

¼ cup (2 oz/60g)creamy reduced fat peanut butter
2 tablespoons reduced sodium soy sauce
2 tablespoons lime juice
1/3 cup (3 fl oz/80 ml) water
2 teaspoons sesame oil
2 teaspoons cornstarch (cornflour)
½ teaspoon red pepper flakes
12 oz (375 g) oyster mushrooms, sliced
½ lb (250 g) snow peas (magnetouts) ends trimmed and strings pulled
8 oz (250 g) canned sliced water chestnuts, rinsed and drained.
1 lb (500 g) firm tofu, cut into ½ inch (12 mm) cubes
½ cup (2/3 oz /20 g) chopped cilantro (fresh coriander)

1- In a small bowl, whisk together the peanut butter, soy sauce, and lime juice until smooth. Add the water, sesame oil, cornstarch, and pepper flakes and whisk until blended)
2- Coat a nonstick wok or a large nonstick frying pan with nonstick cooking spray and heat over high heat. Add the mushroom and stir fry until lightly browned, about 4 minutes. Add the snow peas and continue stir-frying until the peas are tender-crisp, 2-3 minutes.
3- Add the peanut butter mixture, water chestnuts, and tofu and stir fry until the sauce thickens slightly, about 1 minute.
4- To serve, transfer to a bowl. Sprinkle with the cilantro.

Per serving:�
Calories: 245
Kilojoules: 1,024
Protein: 18g
Carbohydrates: 20 g
Total Fat: 13g
Saturated Fat: 2g
Cholesterol: 0 mg
Sodium: 267 mg
Dietary Fiber: 3 g