Tofu & 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 servingsPrep
15 minCook
12 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
divided |
|
| 8 | ounces |
tofu
firm, pat dry, and cut into 1/2-inch cubes |
|
| 2 | cloves |
garlic
minced |
|
| ½ | inch |
ginger
peeled and minced |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | cup |
mushrooms
button or cremini, sliced |
|
| 1 | small |
carrots
peeled and slice into match-sticks |
|
| ½ | each |
sweet red bell peppers
slice into thin strips |
|
| 1 | cup |
sugar snap peas
|
*
|
| Sauce | |||
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
hot chili pepper oil
optional |
*
|
| 1 | teaspoon |
rice vinegar
or to taste |
|
| 2 | tablespoons |
shaoxing wine
or dry sherry |
* |
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | x |
red hot chili pepper, dried
to taste, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
divided |
|
| 231.2 | ml/g |
tofu
firm, pat dry, and cut into 1/2-inch cubes |
|
| 2 | cloves |
garlic
minced |
|
| 0.5 | inch |
ginger
peeled and minced |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 237 | ml |
mushrooms
button or cremini, sliced |
|
| 1 | small |
carrots
peeled and slice into match-sticks |
|
| 0.5 | each |
sweet red bell peppers
slice into thin strips |
|
| 237 | ml |
sugar snap peas
|
*
|
| Sauce: | |||
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 5 | ml |
sesame oil
|
|
| 5 | ml |
hot chili pepper oil
optional |
*
|
| 5 | ml |
rice vinegar
or to taste |
|
| 3E+1 | ml |
shaoxing wine
or dry sherry |
* |
| 15 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
| 1 | x |
red hot chili pepper, dried
to taste, optional |
*
|
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.
