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

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons soy sauce
• 1  tablespoon  unseasoned rice vinegar
• 1  tablespoon honey
• 1  teaspoon  oriental sesame oil
• 1⁄4 teaspoon dry 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.
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.