Browned tofu cubes, crispy sugar snap peas, a few mushrooms and sweet bell peppers are stir-fried with garlic, ginger, scallions, and Chinese seasonings. Quick, easy and tasty, great for a busy week-day supper.
YIELD
2 servingsPREP
15 minCOOK
12 minREADY
28 minIngredients
Directions
In a wok or a large nonstick skillet, heat ½ tablespoon oil over medium high heat until hot.
Add the tofu cubes, stirring occasionally, and cook for about 6 minutes or until golden brown.
Transfer the tofu onto a plate, and set aside.
Add the remaining oil into the wok or skillet.
Add the garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds.
Stir in the carrots and red bell pepper strips, and cook for about 3 minutes until vegetables just start to become tender.
Add the sugar snap peas, and cook for another 2 minutes until the color becomes very bright.
Meanwhile whisk together all the sauce ingredients in a bowl, set aside.
Return the tofu into the wok or skillet, pour the sauce over, and stir to combine well.
Cook for 2 minutes or so until heated through.
Adjust the seasoning with more sauce ingredients if desired.
Serve warm with rice or steamed buns.
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