Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Sugar Snap Pea, Mushroom & Tofu Stir-Fry

StarStarStarHalf starEmpty star

Your rating

Sugar Snap Pea, Mushroom and Tofu Stir-Fry

Easy to prepare, and it's loaded with yumminess. Crunchy sugar snap peas, browned mushrooms and tofu cubes with some sweet bell pepper and carrots make this quick and tasty dish ideal for a week-night meal.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoon vegetable oil
such as peanut oil, sunflower seed oil, divided
Camera
1 pound tofu
firm, pat dry, and cut into 1-inch long, 1/2-inch thick cubes
Camera
1 inch ginger
freshly grated or minced, 1 teaspoon
* Camera
3 cloves garlic
or to taste, freshly minced
Camera
4 each scallions, spring or green onions
thinly sliced
Camera
1 each carrots
peeled and cut into matchsticks
Camera
1 medium sweet red bell peppers
thinly sliced into strips
* Camera
6 each mushrooms
white button or cremini, sliced
Camera
12 ounces sugar snap peas
* Camera
¼ cup cilantro
freshly chopped
Camera
Sauce
3 tablespoons hoisin sauce
or to taste
Camera
2 tablespoon oyster sauce
or to taste
Camera
1 tablespoon soy sauce, tamari
or to taste
Camera
1 tablespoon rice vinegar
or to taste
Camera
1 ½ teaspoons sesame oil
Camera
¼ teaspoon cayenne pepper
or to taste
Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml vegetable oil
such as peanut oil, sunflower seed oil, divided
Camera
453.6 g tofu
firm, pat dry, and cut into 1-inch long, 1/2-inch thick cubes
Camera
1 inch ginger
freshly grated or minced, 1 teaspoon
* Camera
3 cloves garlic
or to taste, freshly minced
Camera
4 each scallions, spring or green onions
thinly sliced
Camera
1 each carrots
peeled and cut into matchsticks
Camera
1 medium sweet red bell peppers
thinly sliced into strips
* Camera
6 each mushrooms
white button or cremini, sliced
Camera
346.8 ml/g sugar snap peas
* Camera
59 ml cilantro
freshly chopped
Camera
Sauce:
45 ml hoisin sauce
or to taste
Camera
3E+1 ml oyster sauce
or to taste
Camera
15 ml soy sauce, tamari
or to taste
Camera
15 ml rice vinegar
or to taste
Camera
7.5 ml sesame oil
Camera
1.3 ml cayenne pepper
or to taste
Camera

Directions

Add 1 tablespoon oil in a large nonstick skillet over medium heat until hot.

Add tofu cubes, and cook until almost all sides turn into golden and brown, about 8 minutes in total. Turn tofu over half way through.

Transfer cooked tofu cubes onto a plate, and set aside.

Heat remaining 1 tablespoon oil in the same skillet over medium-hight heat.

Add ginger, garlic and scallions, stirring constantly, and cook for about 1 minute until very fragrant.

Stir in mushrooms, and cook for about 8 minutes, or until mushrooms are browned and most of liquid is evaporated.

Stir in carrot and sweet bell pepper, and cook for another 3 minutes or so.

Add sugar snap peas, stirring constantly, and cook for another 1 minute.

Return tofu cubes into skillet.

Add all the sauce ingredients, mix until well coated, and cook for another 2 minutes until heat through.

Remove from heat and serve hot with rice.

Note: If you don't have any oyster sauce, just use more hoisin sauce or soy sauce with a bit sugar instead.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 29256% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 683mg 28%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 41g
Vitamin A 59% Vitamin C 11%
Calcium 81% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe