Stir-fried Sugar Snap Peas, Mushrooms and Tofu

 
IMG_9184.jpg

My quest to use up the leftover crudites platters from my Friendsgiving has actually turned into a fun exercise in reminding me of how much I love eating vegetables. I’ve been researching different vegetarian recipes and had had forgotten about a sugar snap pea stir-fry that I used to make all the time using marinated tofu, mushrooms and a few pantry staples. The original recipe is from Epicurious but I’ve adjusted it based on trial and error. I double the sauce, bake the tofu instead of pan-frying to cut down on the oil and I cook the sauce in a separate pan in order to avoid overcooking the sugar snap peas. This is definitely not a bland tofu recipe. The tofu soaks up the marinade and I dare say giving it enough flavor to please even the most hardcore meat lover. Serve with white rice and a dollop of chili sauce and you have a healthy, plant-based weeknight meal (substitute agave for the honey and it’s completely vegan). I hope you enjoy!

Stir-fried Sugar Snap Peas, Mushrooms & Tofu (4 Servings)

  • 6 tablespoons low-sodium soy sauce

  • 2 tablespoons honey

  • 2 teaspoons sesame oil

  • 1/2 teaspoon crushed red pepper

  • 1 12-ounce package firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels

  • 1/2 cup water

  • 2 teaspoons cornstarch

  • 2 tablespoons vegetable oil, divided

  • 6 oz shiitake or crimini or baby portobello mushrooms, stemmed & sliced or quartered

  • 8 oz sugar snap peas, trimmed

  • 1 teaspoon minced garlic (or more to taste)

  • 1 teaspoon minced ginger (or more to taste)

  • 4 green onions sliced on a diagonal

Heat oven to 400 degrees, line a baking sheet with parchment paper or foil and brush with 1 tablespoon of oil (you may need less).

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 1/2 cup water and cornstarch into marinade.

Place marinated tofu cubes on baking tray, taking care to spread them out evenly and bake until slightly golden (20-25 minutes). Shake and turn tofu 1/2 way through to ensure all sides get evenly roasted.

Add remaining 1 tablespoon vegetable oil to a nonstick skillet or wok. Add mushrooms and stir-fry until tender, about 6 minutes. Add sugar snap peas; stir-fry 4 minutes. Return tofu to skillet. Remove pan from the heat while you cook the sauce.

Add a small amount of oil to a small sauce pan, add garlic and ginger and cook for 30 seconds, taking care not to burn it. Add reserved marinade mixture and cook until it thickens, about 4-6 minutes.

Return skillet with the peas, mushrooms and tofu to the burner and pour the sauce over. Stir it all up to make sure thee sauce gets evenly distributed and coated.

Sprinkle with green onions and serve. I like it with cooked jasmine rice and chili sauce.

 
RecipesAlpana Singhsugar snap peas, mushrooms, tofu, stir-fries, vegetarian recipes, veganComment