Best Asian Tofu With Stir Fried Noodles Pak Choi Sugar Snap Peas Recipes

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

Provided by blucoat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 210.6, Fat 11.8, SaturatedFat 1.8, Sodium 770.5, Carbohydrate 20.1, Fiber 4.1, Sugar 8, Protein 10.6

Asian Vegetable Stir-Fry With Sugar Snap Peas and Baby Bok Choy image

Provided by PaulaG

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable stock
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon honey
1 -2 garlic clove, finely minced
1 tablespoon freshly grated ginger
vegetable oil
1 medium sweet onion, thinly sliced
1 1/2 cups sliced red bell peppers
1 1/2 cups sliced green bell peppers
2 cups sugar snap peas
2 baby bok choy
1 1/2 cups dried shiitake mushrooms, reconstituted and drained
6 ounces cooked pork tenderloin, thinly sliced
green onion, sliced for garnish

Steps:

In a small dish, whisk together the sauce ingredients and set aside.
In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.

Nutrition Facts : Calories 157.1, Fat 4.5, SaturatedFat 1, Cholesterol 27.8, Sodium 357.3, Carbohydrate 18.5, Fiber 5.1, Sugar 8.7, Protein 12.4