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Stir-fried Tofu with Mushrooms and Snap Peas

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 50 min
  • $$$
Gatheredtable
adapted fromBon Appétit

Ingredients

  • 3 tablespoons soy sauce (or tamari)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1/4 teaspoon dried red pepper flakes
  • 1 12-ounce package firm tofu
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • 2 tablespoons canola 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 scallions, sliced on diagonal

Directions

Prep: 1. Whisk together: soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes. 2. Drain tofu and pat dry with paper towels. Cut into 3/4-inch cubes. 3. Add tofu to marinade and stir to coat; marinate 30 minutes. Make: 1. Remove tofu from marinade, reserving remaining marinade in small bowl. 2. Whisk 1/4 cup water and cornstarch into remaining marinade. 2. Heat 1 tablespoon oil in large pan over medium-high heat. Add tofu and sauté until golden, about 2 minutes. 4. Using slotted spoon, transfer tofu to plate. 5. Add remaining tablespoon vegetable oil to skillet. 6. Add mushrooms and stir-fry until tender, about 3 minutes. 7. Add sugar snap peas; stir-fry 2 minutes. 8. Add garlic and ginger; stir-fry 30 seconds. 9. Return tofu to skillet; drizzle reserved marinade mixture over and stir-fry until marinade thickens slightly, about 30 seconds. Season with salt and pepper. 10. Transfer to bowl. Sprinkle with green onions and serve.

Goes great with these recipes

Sesame Ginger Bok Choy
Basic Udon Noodles
Basic Rice Noodles
Asian Slaw with Peanut Dressing
Asian-style Sesame Kale
Sugar Snap Peas with Sesame
Sesame Broccoli
Asian Cucumber Salad
Bok Choy with Garlic and Ginger
Lettuce Salad
Brown Rice
Basic White Rice
Mixed Salad with Avocado
Simple Green Salad

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