Stir-fried Tofu With Mushrooms, Sugar Snap Peas, And Green Onion

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon honey
• 1 teaspoon oriental sesame oil
• 1/4 teaspoon dry 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
• 8 ounces sugar snap peas, trimmed
• 4 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 4 green onions, sliced on diagonal

Recipe

• 1 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.
• 2 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.
• 3 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.