Sherry Tofu and Snow Peas

"My vegetarian friend Matthew and I get together to cook now and then (he being a newbie chef), and this was the first dish we made as his introduction to veggie cooking. Very tasty! Based on a recipe from Curtis Aikens."
 
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photo by Julesong photo by Julesong
photo by Julesong
Ready In:
20mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
  • In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
  • Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
  • Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
  • In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
  • Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
  • Serve immediately with rice or noodles.

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Reviews

  1. We like all the components of the recipe but not the cooking technique for tofu. It was a really quick recipe to pull together, Thanks for sharing the recipe.
     
  2. Good recipe, but perhaps a bit bland. My BF made this for dinner the other day, served over orzo. He said he fried the tofu for about 10 minutes, but it did not brown, or subsequent cooking pretty much erased whatever color or texture came from fying. He used less oil and peanuts instead of cashews, though I think cashews definitely would have been better. Also, snow peas were overdone (again, sorry, not recipe's fault I think) so don't overcook them. Sesame oil and more garlic might help. Mild taste, better for a family with kids perhaps. Sorry I couldn't rate this better, then again note that I didn't make it! I had second thoughts about rating this at all, but I still think it needed more flavor. Maybe I will try making this myself again and will rerate. Thanks!
     
  3. My family loved this recipe. Very simple to make. I was in a rush so I used frozen snowpeas and it was so amazing. Even my 2 year old daughter loved it. Thanks for the great recipe.
     
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Tweaks

  1. Good recipe, but perhaps a bit bland. My BF made this for dinner the other day, served over orzo. He said he fried the tofu for about 10 minutes, but it did not brown, or subsequent cooking pretty much erased whatever color or texture came from fying. He used less oil and peanuts instead of cashews, though I think cashews definitely would have been better. Also, snow peas were overdone (again, sorry, not recipe's fault I think) so don't overcook them. Sesame oil and more garlic might help. Mild taste, better for a family with kids perhaps. Sorry I couldn't rate this better, then again note that I didn't make it! I had second thoughts about rating this at all, but I still think it needed more flavor. Maybe I will try making this myself again and will rerate. Thanks!
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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