Prep 25 mins
Cook 0 mins
This low-fat and healthy recipe is from Bon Appetit's "Cooking for Health" collection.
- 44.37 ml soy sauce
- 14.79 ml unseasoned rice vinegar
- 14.79 ml honey
- 4.92 ml oriental sesame oil
- 1.23 ml dry crushed red pepper
- 340.19 g package extra firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
- 59.14 ml water
- 4.92 ml cornstarch
- 29.58 ml vegetable oil, divided
- 170.09 g fresh shiitake mushrooms, stemmed, caps quartered
- 226.79 g sugar snap peas, trimmed
- 4 garlic cloves, minced
- 14.79 ml minced peeled fresh ginger
- 4 green onions, sliced on diagonal
- 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.
- 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.
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.
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.