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Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions

Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions

Ingredients

  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon oriental sesame oil
  • 1/4 teaspoon dried crushed red pepper
  • 12-ounce package extra-firm tofu drained, cut into 3/4-inch cubes, patted dry with paper towels
  • 6 ounces fresh shiitake mushrooms, stemmed, caps quartered
  • 8 ounces sugar snap peas, trimmed
  • 1 tablespoon minced peeled fresh ginger
  • 4 green onions, sliced on diagonal

Recipe Preparation

  • 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.

,Photos by Pornchai MittongtareReviews Section

Watch the video: Stir Fry Tofu and Snow Peas (October 2020).