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Tofu & Sugar Snap Pea Stir Fry

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Tofu and Sugar Snap Pea Stir Fry

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 servings

Prep

15 min

Cook

12 min

Ready

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

Ingredients

Amount Measure Ingredient Features
2 tablespoons vegetable oil
divided
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8 ounces tofu
firm, pat dry, and cut into 1/2-inch cubes
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2 cloves garlic
minced
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½ inch ginger
peeled and minced
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1 each scallions, spring or green onions
sliced
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1 cup mushrooms
button or cremini, sliced
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1 small carrots
peeled and slice into match-sticks
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½ each sweet red bell peppers
slice into thin strips
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1 cup sugar snap peas
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Sauce
2 tablespoons soy sauce, tamari
or to taste
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1 teaspoon sesame oil
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1 teaspoon hot chili pepper oil
optional
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1 teaspoon rice vinegar
or to taste
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2 tablespoons shaoxing wine
or dry sherry
*
1 tablespoon sugar
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1 teaspoon cornstarch
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1 x red hot chili pepper, dried
to taste, optional
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Ingredients

Amount Measure Ingredient Features
3E+1 ml vegetable oil
divided
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231.2 ml/g tofu
firm, pat dry, and cut into 1/2-inch cubes
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2 cloves garlic
minced
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0.5 inch ginger
peeled and minced
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1 each scallions, spring or green onions
sliced
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237 ml mushrooms
button or cremini, sliced
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1 small carrots
peeled and slice into match-sticks
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0.5 each sweet red bell peppers
slice into thin strips
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237 ml sugar snap peas
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Sauce:
3E+1 ml soy sauce, tamari
or to taste
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5 ml sesame oil
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5 ml hot chili pepper oil
optional
* Camera
5 ml rice vinegar
or to taste
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3E+1 ml shaoxing wine
or dry sherry
*
15 ml sugar
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5 ml cornstarch
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1 x red hot chili pepper, dried
to taste, optional
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 29863% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 933mg 39%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 26g
Vitamin A 106% Vitamin C 74%
Calcium 45% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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