Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onion
photo by IngridH
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon oriental sesame oil
- 1⁄4 teaspoon dry crushed red pepper
- 1 (12 ounce) package extra firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
- 1⁄4 cup water
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 6 ounces fresh shiitake mushrooms, stemmed, caps quartered
- 8 ounces sugar snap peas, trimmed
- 4 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 4 green onions, sliced on diagonal
directions
- Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
- Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate.
- Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is really good! I made a couple of changes- I used dried shitakes that I re-hydrated while the tofu was marinating, and added shiratake noodles. I also added a touch of MSG, since the flavor needed a little something to make it pop. I love the marinated tofu- once the edges are browned, the flavor is just wonderful; toasty, slightly spicy from the pepper flakes, and VERY Japanese from the marinade ingredients. A splash of lime juice would also be yummy here, but would take it in a more Thai direction. I started the peas, mushrooms, garlic and ginger at the same time, but I also cooked them until the peas were just barely crisp (I don't like my veggies cooked past barely crisp-tender). Since I added the noodles (which were a bit watery), the sauce wasn't quite as thick as I'd like it, so I might up the cornstarch just a bit next time. I'm really looking forward to having the leftovers of this for lunch tomorrow! Just another thought- if you aren't a big tofu fan, this would also be good with cubed chicken breast; as long as you marinate it for longer.
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">