The Runner's World Vegetarian Cookbook by Heather Mayer Irvine

Author:Heather Mayer Irvine
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-10-08T16:00:00+00:00

TOFU PEANUT STIR-FRY

This vegan spin on a traditional peanut stir-fry will power your runs and your recovery thanks to the plant protein found in tofu and peanuts. Hoisin sauce and seasoned rice vinegar can be found in the Asian aisle in most grocery stores. Keep these on hand for a quick stir-fry on a busy night.

MAKES 4 SERVINGS // TOTAL TIME: 30 MINUTES

1½ cups instant brown rice

4 teaspoons canola oil, divided

1 package (14 ounces) extra-firm tofu, drained, pressed, and cut into ½" pieces

1 onion, chopped

1 package (8 ounces) sliced mushrooms

3 cloves garlic, minced

1 tablespoon grated fresh ginger

½ cup frozen peas

½ cup salted dry-roasted peanuts

⅓ cup hoisin sauce

1 tablespoon seasoned rice vinegar

3 scallions, chopped

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