Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onion

Total Time
25mins
Prep 25 mins
Cook 0 mins

This low-fat and healthy recipe is from Bon Appetit's "Cooking for Health" collection.

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

This is pretty good - nothing SPECTACULAR, but quite tasty. I used PAM instead of oil for the stir-frying (I have a really good nonstick pan). Thanks for the recipe.

Georgiapea August 23, 2005

This is really good! I made a couple of changes- I used dried shitakes that I re-hydrated while the tofu was marinating, and added shiratake noodles. I also added a touch of MSG, since the flavor needed a little something to make it pop. I love the marinated tofu- once the edges are browned, the flavor is just wonderful; toasty, slightly spicy from the pepper flakes, and VERY Japanese from the marinade ingredients. A splash of lime juice would also be yummy here, but would take it in a more Thai direction. I started the peas, mushrooms, garlic and ginger at the same time, but I also cooked them until the peas were just barely crisp (I don't like my veggies cooked past barely crisp-tender). Since I added the noodles (which were a bit watery), the sauce wasn't quite as thick as I'd like it, so I might up the cornstarch just a bit next time. I'm really looking forward to having the leftovers of this for lunch tomorrow! Just another thought- if you aren't a big tofu fan, this would also be good with cubed chicken breast; as long as you marinate it for longer.

IngridH September 19, 2012

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