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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Ever wonder how soybeans turn into smooth, creamy tofu? First, the beans are pressed to extract soy milk, which is then curdled. The curds are drained, pressed, and cut into blocks of tofu. Ingredients:
3 tablespoons soy sauce |
1 tablespoon unseasoned rice vinegar |
1 tablespoon honey |
1 teaspoon oriental sesame oil |
1/4 teaspoon dried 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. 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 Nutritional analysis provided by Bon Appétit
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