Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms

1 (14-ounce) package extrafirm tofu, drained and cut into 1-inch cubes
2 teaspoons canola oil
3/4 pound snow peas, trimmed
1 cup red bell pepper strips
3/4 cup water, divided
1/2 cup sliced green onions (1 good sized bunch)
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
3 cups sliced mushrooms (about 8 ounces)
2 tablespoons reduced-sodium tamari
2 tablespoons creamy peanut butter
1 teaspoon cornstarch
1-1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon salt

1. Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally. Remove from pan; keep warm. Add snow peas, bell pepper, 1/4 cup water, onions, ginger, and garlic to pan; stir-fry 3 minutes. Add mushrooms; stir-fry 2 minutes.
3. Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, Sriracha, and salt in a small bowl; stir well. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.