Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onion |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This low-fat and healthy recipe is from Bon Appetit's Cooking for Health collection. 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:
1. 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.
2. 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.
3. 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.
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