Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) soy sauce |
1 tablespoon(s) unseasoned rice vinegar |
1 tablespoon(s) honey |
1 teaspoon(s) sesame oil |
1/4 teaspoon(s) crushed red pepper |
1 (12-ounce) package extra firm tofu drained, pressed, and cut into 3/4-inch cubes |
1/4 cup(s) water |
1 teaspoon(s) cornstarch |
2 tablespoon(s) canola oil |
6 ounce(s) fresh shiitake mushrooms stemmed, caps quartered |
8 ounce(s) sugar snap peas trimmed |
4 garlic cloves minced |
1 tablespoon(s) minced, peeled fresh ginger |
4 green onions sliced on the 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. 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.
3. Per serving: calories, 195; total fat, 11 g; saturated fat, 1 g; cholesterol, 0; fiber, 3 g
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