Sugar Snap Pea, Shiitake & Tofu Stir-Fry
Make this easy, tasty and light stir-fry for a quick week-night meal with a bowl of steamed rice or a few slices of bread.
Yield
2 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoon |
vegetable oil
such as peanut oil, sunflower seed oil, divided |
|
| 8 | ounces |
tofu
firm, pat dry, and cut into 1-inch long, 1/2-inch thick cubes |
|
| ½ | inch |
ginger
freshly grated or minced, 1 teaspoon |
*
|
| 2 | cloves |
garlic
or to taste, freshly minced |
|
| 3 |
scallions, spring or green onions
thinly sliced |
|
|
| 1 |
carrots
peeled and cut into matchsticks |
|
|
| 1 | small |
sweet red bell peppers
thinly sliced into strips |
*
|
| 4 |
mushrooms, shiitake
stem removed and slice into 1/4-inch thick slices |
*
|
|
| 4 |
wood ears
optional, boiled in boiling water for 5 minutes, rinsed and drained |
* | |
| 8 | ounces |
sugar snap peas
|
*
|
| 2 | tablespoons |
cilantro
freshly chopped |
|
| Sauce | |||
| 2 | tablespoons |
hoisin sauce
or to taste |
|
| 1 | tablespoon |
oyster sauce
or to taste |
|
| ½ | tablespoon |
soy sauce, tamari
or to taste |
|
| ½ | tablespoon |
rice vinegar
or to taste |
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
such as peanut oil, sunflower seed oil, divided |
|
| 231.2 | ml/g |
tofu
firm, pat dry, and cut into 1-inch long, 1/2-inch thick cubes |
|
| 0.5 | inch |
ginger
freshly grated or minced, 1 teaspoon |
*
|
| 2 | cloves |
garlic
or to taste, freshly minced |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | each |
carrots
peeled and cut into matchsticks |
|
| 1 | small |
sweet red bell peppers
thinly sliced into strips |
*
|
| 4 | each |
mushrooms, shiitake
stem removed and slice into 1/4-inch thick slices |
*
|
| 4 | each |
wood ears
optional, boiled in boiling water for 5 minutes, rinsed and drained |
* |
| 231.2 | ml/g |
sugar snap peas
|
*
|
| 3E+1 | ml |
cilantro
freshly chopped |
|
| Sauce: | |||
| 3E+1 | ml |
hoisin sauce
or to taste |
|
| 15 | ml |
oyster sauce
or to taste |
|
| 7.5 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
rice vinegar
or to taste |
|
| 5 | ml |
sesame oil
|
|
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 carrot and sweet bell pepper, and cook for about 3 minutes.
Stir in shiitake mushrooms and wood ears if using, and cook for another 2 minutes.
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 instead.
