TOFU, MUSHROOM, SUGAR PEA STIR FRY

TOFU, MUSHROOM, SUGAR PEA STIR FRY image

Yield 4 3 ounce servings

Number Of Ingredients 14

3 TBS soy sauce
1 TBS unseasoned rice vinegar
1 TBS honey
1 tsp sesame oil
1/4 tsp dried crushed red pepper
1 12-ounce pkg extra-firm tofu, drained, cut into 3/4 inch cupes, patted dry with paper towels
1/4 C water
1 tsp cornstarch
2 TBS vegetable oil, divided
6 ounces fresh shiitake mushrooms, stemmed, caps quartered
8 oz sugar snap peas, trimmed
4 garlic cloves, minced
1 TBS 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 C water and cornstarch into marinade. Heat 1 TBS vegetable oil in large nonstick skillet over medium-high heat. Add tofu and saute until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 TBS 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. Stirfry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.