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Recipes

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

By Marie SimmonsPhotography by Pornchai Mittongtare

4.2

(5)

Image may contain Plant Food Produce Vegetable Bowl and Bean

Recipe information

  • Yield

    4 Servings

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

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

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

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