Mushrooms Tofu & Snow Peas in Soy Ginger Sauce

This vegetarian stir-fry comes together in one skillet and hits all the right notes: savory soy, sharp ginger, earthy mushrooms, and crisp snow peas, all draped over slices of firm tofu and served on rice.

Draining the tofu properly makes or breaks this dish. Wrap it in a double layer of paper towels for 15 minutes to press out moisture. Dry tofu absorbs the soy-ginger sauce instead of diluting it. Cut it into thin slices so it picks up as much sauce surface area as possible.

The cornstarch slurry thickens the sauce into a glossy coating that clings to everything. Add the snow peas last and cook them for just 30 seconds so they stay bright green and snappy.

Kitchen Tips

• Cook the onion and mushrooms over high heat without moving them too much. Browning builds flavor that gentle stirring won’t give you.
• Add the garlic and ginger after the mushrooms are tender. They burn fast over high heat and turn bitter if they go in too early.
• Stir the cornstarch mixture right before adding it to the pan. Cornstarch settles to the bottom if it sits.
• Serve immediately over hot rice. The sauce thickens as it cools and gets gluey if it sits too long.

Variations

• Add sliced bell peppers or broccoli florets for more vegetables.
• Use shiitake or oyster mushrooms instead of button for a deeper, more umami-rich flavor.
• Drizzle a teaspoon of sesame oil over the finished dish for a nutty aroma.