Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions
- 3 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon oriental sesame oil
- 1/4 teaspoon dried crushed red pepper
- 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 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
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Ginger, fresh (1 tablespoon)
- Green onions (4)
- Shiitake mushrooms, fresh (6 ounces)
- Sugar snap peas (8 ounces)
- Condiments
- Rice vinegar, unseasoned (1 tablespoon)
Soy sauce (3 tablespoons)
- Cooking & Baking
- Cornstarch (1 teaspoon)
- Garlic cloves (4)
- Honey (1 tablespoon)
- Oriental sesame oil (1 teaspoon)
- Red pepper, dried (1/4 teaspoon)
- Vegetable oil (2)
- Drinks
- Water (1/4 cup)
- Refrigerated
- Tofu, extra-firm (1 12-ounce package)
Preparation
Read recipe preparation on bonappetit.com
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Published January 1, 2004 (9 years ago).
3 people saved this recipe.
