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

Ingredients, Marinade

  • 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

Ingredients, Stir Fry

  • 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

Tools

  • Bowl for marinade
  • Large nonstick skillet
  • Knife and Cutting Board

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.
  4. Add sugar snap peas; stir-fry 2 minutes.
  5. Add garlic and ginger; stir-fry 30 seconds.
  6. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds.
  7. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

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