If you have some extra time this weekend, — and you like tofu! — give this recipe a try. Dan made it for me the other night, and I can honestly say it is the best tofu stir fry I have ever had!
Stir-Fried Tofu with Mushrooms, Sugar Snap Peas and Green Onions
(From Epicurious; Makes 4 servings)
3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
1/4 cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
6 ounces fresh shiitake mushrooms, stemmed, caps quartered (Dan used baby portabella mushrooms instead)
8 ounces sugar snap peas, trimmed
4 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 green onions, sliced on diagonal
Sesame seeds, optional as garnish at end (Dan added these as an extra, and they were good!)
Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.
Dan paired with about 1 cup of brown rice, and voilà!
Nutritional Information per serving (not including brown rice): Calories, 195; Total fat, 11 g; Saturated fat, 1 g; Cholesterol, 0; Fiber, 3 g